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Raspberry brownie trifles
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Indulge in our chocolate lover's trifle with fudgy brownie base, gourmet jelly, custard, and whipped cream layers.
Ingredients:
  • 3 McKenzie’s Gelatine Leaves
  • 200g raspberries
  • 55g (1/4 cup) caster sugar
  • 250ml (1 cup) cold water
  • 300g bought chocolate brownies, cut into small pieces
  • 40.00 ml Cointreau liqueur
  • 400g thick vanilla custard
  • 300ml ctn thickened cream, whipped
  • 200g raspberries, to decorate
Instructions:
  • Place the delicate gelatine leaves in a bowl and generously cover them with water. Allow them to rest for 5 minutes to become supple.
  • Combine raspberries, sugar, and water in a saucepan over medium heat until sugar dissolves. Blend in a food processor until smooth, then strain through a sieve into a bowl to remove seeds. Stir in soaked gelatine leaves until dissolved. Chill until thick and syrupy, about 30 minutes.
  • Divide the brownie mixture into eight 180ml (3/4-cup) glasses. Drizzle each with Cointreau, then top with jelly. Chill for 1 hour or until set.
  • Drizzle custard over the jelly, then garnish with cream and fresh raspberries.

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