Raspberry & White Chocolate Trifle - Foodland
For white chocolate cream, place the gelatine and water in small bowl and allow to bloom. Bring the milk and cream to the boil in a medium saucepan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodlandsa.com.au.
Cooking tools:
- Stand mixer
- Double boiler
- Trifle bowl
- Offset spatula
- Pastry brush
- Cooling rack
- Cake pan
- Plastic wrap
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Baking sheet
- Pot
- Oven
- Stove
- Refrigerator
- Spoon
- Airtight container
Ingredients
- 3 packets raspberry jelly
- 2 punnets raspberries
- ½ cup raspberry jam, melted
- 300ml thickened cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup store bought mini meringues
- 1 bar nougat, roughly chopped
- 2 tbsp freeze dried raspberries
- White chocolate cream
- 250ml milk
- 250ml thickened cream
- 4g powdered gelatine
- 25ml water
- 3 egg yolks
- 50g caster sugar
- 360g white chocolate, roughly chopped
- White chocolate curls
- 180g premium white chocolate
- Vanilla sponge
- 200g caster sugar
- 200g unsalted butter, softened
- 4 eggs
- 200g self raising flour
- 1 tsp baking powder
- 2 tbsp milk
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