Peach Schnapps And Raspberry Jelly Trifle
- 1 lb frozen raspberries
- 1/2 cup granulated sugar
- 3 tsp powdered gelatin, bloomed in 2 tbsp ice water
- 1 lb sponge cake, sliced
- 1/2 cup peach schnapps
- 3 None peaches, pitted, sliced
- 2 cups thick vanilla custard or pudding
- 1 1/4 cups heavy cream, whipped
- None None sliced almonds, toasted, to serve
- None None fresh mint leaves, to serve
- In a medium saucepan, combine 1/2 lb raspberries, 1 2/3 cups water and sugar. Stir over low heat until sugar dissolves. Puree until smooth. Strain. Mix 2 tbsp raspberry puree with bloomed gelatin and gently heat until melted. Whisk into remaining raspberry mixture. Chill for 20 mins, until beginning to set.
- Arrange a single layer of sponge cake in the bottom of a large serving bowl, trimming to fit. Drizzle with schnapps. Pour jelly over top. Chill for 1 hour, until firm.
- Arrange peaches and remaining raspberries over jelly. Spread custard over top. Top with whipped cream. Garnish with toasted almonds and mint.
frozen raspberries, granulated sugar, powdered gelatin, cake, peach schnapps, peaches, vanilla custard, heavy cream, almonds, mint
Taken from recipes-plus.com/api/v2.0/recipes/27462 (may not work)