Raspberry brownie trifles

Raspberry brownie trifles

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Try our choc lovers twist on trifle. Bought brownies are the ideal base for gourmet jelly, custard and cream.

The ingredient of Raspberry brownie trifles

  1. 3 McKenzie’s Gelatine Leaves
  2. 200g raspberries
  3. 55g (1/4 cup) caster sugar
  4. 250ml (1 cup) cold water
  5. 300g bought chocolate brownies, cut into small pieces
  6. 2 tablespoons Cointreau liqueur
  7. 400g thick vanilla custard
  8. 300ml ctn thickened cream, whipped
  9. 200g raspberries, to decorate

The instruction how to make Raspberry brownie trifles

  1. str_replace('ufeff','',Place the gelatine leaves in a bowl and cover with water. Set aside for 5 minutes to soften.)
  2. str_replace('ufeff','',Stir the raspberries, sugar and water in a saucepan over medium heat for 3-4 minutes or until sugar dissolves. Process in a food processor until smooth. Strain through a fine sieve into a bowl. Discard seeds. Squeeze excess liquid from gelatine leaves. Stir into the raspberry mixture until dissolved. Chill for 30 minutes or until thick and syrupy.)
  3. str_replace('ufeff','',Divide brownie among eight 180ml (3/4-cup) glasses. Drizzle over Cointreau. Top with jelly. Chill for 1 hour or until set.)
  4. str_replace('ufeff','',Spoon custard over jelly. Top with cream and raspberries.)

Nutritions of Raspberry brownie trifles

fatContent: 422.791 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 34 grams sugar
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent: 88 milligrams cholesterol

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