EASY RASPBERRY TRIFLE RECIPES
EASY TRIFLE RECIPES - OLIVEMAGAZINE
RASPBERRY CRANACHAN TRIFLE RECIPE | BBC GOOD FOOD
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield 10
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, FatContent 77 grams fat, SaturatedFatContent 41 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 42 grams sugar, ProteinContent 8 grams protein, SodiumContent 0.38 milligram of sodium
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- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
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