Recipe: J. Sheekey Rhubarb, Nyetimber and Panettone Trifle - Recipes
Who doesn't love an English trifle? Try this seasonal trifle from Whitehall restaurant J. Sheekey in collaboration with Nyetimber
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
Ingredients
- 3 ½ Gelatine Leaves
- 300ml Nyetimber
- 100ml Prosecco
- 100g Caster Sugar
- 1 Gold Leaf
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