Raspberry trifles

Raspberry trifles

Verrine aux framboises

By
From
Taste le Tour
Serves
6

From The Loire Valley region

The Loire Valley is known as the garden of France and red fruits are a speciality. The climate is so pleasant that the kings of France and their entourage chose to spend their summer holidays there. They built many stunning châteaux which are now the pride of the region.

Custard

Ingredients

Quantity Ingredient
250ml milk
1/2 vanila pod, split open lengthwise
2 egg yolks
50g caster sugar
25g plain flour, sifted
2 oranges
2 tablespoons cointreau
300ml whipped cream
6 sponge finger biscuits, cut in half
600g raspberries
little icing sugar

Method

  1. To make the custard, heat the milk and vanilla pod in a saucepan.
  2. In a bowl, whisk the egg yolks with the caster sugar until well combined. Gently stir in the flour. Pour on the hot milk and whisk well until smooth.
  3. Return the mixture to the rinsed-out saucepan and cook over a medium heat, whisking constantly, until the mixture begins to thicken. Tip into a bowl, whisk briefly and leave to cool. When cold, cover with plastic film and refrigerate.
  4. Use a sharp serrated knife to slice away the skin from the oranges, cutting right down to the flesh. Cut the oranges into 5 mm slices and lay them in a bowl. Drizzle with the Cointreau.
  5. Fold the whipped cream into the cold custard, then spoon into a piping bag without a nozzle. Pipe a little custard cream into six serving glasses. Top with a piece of biscuit, then with 2 slices of orange and a few raspberries. Pipe on a little more custard cream and finish with another biscuit and a few more raspberries. Dust with icing sugar and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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