Raspberry and Lemongrass Trifle

Name: Raspberry and Lemongrass Trifle
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 8 egg yolks; 473 milliliters heavy cream; 16 store-bought ladyfingers; 57 grams lemongrass, 3 to 4 sticks, but in 1/2 lengthwise; 591 milliliters light cream; 315 milliliters raspberries; 414 milliliters sugar, divided; 3 Tbsps vodka; 591 milliliters water

Raspberry and Lemongrass Trifle might be just the dessert you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 9g of protein, 52g of fat, and a total of 757 calories. It is a reasonably priced recipe for fans of European food. From preparation to the plate, this recipe takes approximately 35 minutes. If you have vodka, sugar, cream, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: medium-sized glass trifle bowl

Equipment you will use

Bowl

Make a syrup with the water and 1 1/2 cups of the sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the lemongrass and let it infuse for about half an hour.

Ingredients you will need

Lemon Grass

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Frying Pan

Strain the syrup into a measuring cup, keeping the saucepan with the lemongrass to 1 side. Take out about 1/2 to 3/4 cup of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency.

Ingredients you will need

Raspberries

Lemon Grass

Fruit

Syrup

Jam

Equipment you will use

Measuring Cup

Sauce Pan

Frying Pan

Let it cool a little and then dunk the ladyfingers in the raspberry mixture and arrange them in the bottom of your bowl.

Ingredients you will need

Ladyfingers

Raspberries

Equipment you will use

Bowl

Add the vodka and about 1/2 cup of the lemongrass syrup, depending on how much your ladyfingers absorb, and reserve the rest.

Ingredients you will need

Ladyfingers

Lemon Grass

Syrup

Vodka

Meanwhile, to make the custard, heat the light cream in the syrup pan with the lemongrass until it is nearly boiling, take it off the heat and let it infuse for about 15 minutes. Strain into a bowl.

Ingredients you will need

Light Cream

Lemon Grass

Custard

Syrup

Equipment you will use

Bowl

Frying Pan

Whisk the yolks and the remaining 1/4 cup of sugar together and pour into the cream in the bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir until the custard thickens and then pour it over the trifle sponges.

Ingredients you will need

Custard

Cream

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Frying Pan

Let it cool.

Whip the heavy cream until thick but not stiff, and cover the custard layer. Use about 1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden brown.

Ingredients you will need

Heavy Cream

Simple Syrup

Caramel

Custard

Equipment you will use

Sauce Pan

Drizzle the caramelized sugar syrup over the layer of cream to decorate.

Ingredients you will need

Simple Syrup

Cream

Equipment

Ingredients

Servings:

egg yolks 473milliliters

heavy cream 16

store-bought ladyfingers 57grams

lemongrass, 3 to 4 sticks, but in 1/2 lengthwise 591milliliters

light cream 315milliliters

raspberries 414milliliters

sugar, divided 3Tbsps

vodka 591milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Trifle works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.