Sparkling wine Jelly and Raspberry Curd Trifles

DIFFICULTY
Average Average
COOK TIME
Under 30 min. Under 30 min.
SERVES
8-10 8-10
Sparkling wine Jelly and Raspberry Curd Trifles
Fabulous Jelly and Raspberry Curd Trifles, a delightful treat and presented beautifully in Le Creuset tumblers.
Main INGREDIENTS
  • Fruit
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

For the sparkling wine jelly:
  • 125ml sweet blush or rosé sparkling wine
  • 250ml water
  • 25ml caster sugar
  • 1 tablespoon gelatin powder
  • 2 teaspoons cold water
  • Raspberries, to garnish
For the raspberry curd: 250g raspberries
  • 3 free range eggs, well-beaten
  • 270ml caster sugar
  • 3 tablespoons lemon or lime juice (juice of 2 small lemons)
  • 45g salted butter
To assemble:
  • 240ml Chantilly cream, soft whipped
  • 240ml vanilla custard
  • Small vanilla sponge cake
  • Raspberries, to garnish
  • Method

  • 1
    For the sparkling wine jelly: Heat the sparkling wine, water and sugar over a gentle heat; once the sugar has dissolved, allow to boil for 30 seconds. Remove from the heat.
  • 2
    Sprinkle the gelatin powder over the cold water in a small bowl, allow the gelatin to sponge or swell up for 2-3 minutes. Add a little of the hot sparkling wine mixture and stir to dissolve before adding to the remaining hot wine mixture.
  • 3
    Allow to come to room temperature then divide the jelly between 8 Le Creuset Tumblers, adding a few raspberries into each glass. Cover each glass with clingfilm and chill overnight in the fridge.
  • 4
    For the raspberry curd: Place all the ingredients in a medium-sized Le Creuset saucepan and heat gently. Stir continuously until the sugar has dissolved and the butter has melted.
  • 5
    Continue stirring for 10-15 minutes until the raspberries have naturally disintegrated, and the mixture coats the back of a spoon. It is important not to overheat the mixture – it must not boil, or the eggs will curdle. Remove from the heat and strain using a sieve, pushing down on the mixture to get the most raspberries through. Cover and allow to cool before chilling in the fridge overnight.
  • 6
    To assemble: Using a cookie cutter, cut circles of cake, 1cm thick, to fit the inside of the tumbler, on top of the jelly. Carefully slide into the tumbler at an angle so as not to break the sponge and to fit snugly over the set jellies.
  • 7
    Divide the vanilla custard between the tumblers, then top with a layer of Chantilly cream and lastly a layer of raspberry curd. Top with fresh raspberries and dust with icing sugar to serve.
  • 8
    Cover and store in the fridge for up to 4 hours.