Raspberry brownie trifles

Raspberry brownie trifles


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
cholesterolContent: 7 grams protein
sodiumContent: 88 milligrams cholesterol


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