Raspberry and Lemongrass Trifle
by Nigella. Featured in NIGELLA BITESIntroduction
This is a fruity and fragrant summer trifle.
For US cup measures, use the toggle at the top of the ingredients list.
This is a fruity and fragrant summer trifle.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8-10
- 400 grams caster sugar
- 50 grams (3 - 4 stalks) lemongrass (cut in half lengthways)
- 300 grams raspberries
- 16 trifle sponges
- 3 - 4 tablespoons vodka
- 600 millilitres single cream
- 8 large egg yolks
- 500 millilitres double cream
- 2 cups superfine sugar
- 2 ounces (3 - 4 stalks) lemongrass (cut in half lengthways)
- 2¼ cups raspberries
- 16 savoiardi cookies
- 3 - 4 tablespoons vodka
- 2½ cups heavy cream
- 8 large egg yolks
- 2 cups heavy cream
Method
- Make a syrup with 600ml/2½ cups of water and 325g/1⅔ cups of the caster 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.
- Strain the syrup into a measuring jug, keeping the saucepan with the lemongrass to one side. Take out about 150-200ml / ⅔-1 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. Let it cool a little and then dunk the trifle sponges in the raspberry mixture and arrange them in the bottom of your bowl. Add the vodka and about 100ml/7 tablespoons of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.
- Meanwhile, to make the custard, heat the 600ml/2½ cups single 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. Whisk the yolks and the rest of the sugar together and pour the cream into the same 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. Let it cool.
- Whip the 500ml/2 cups double cream until thick but not stiff, and cover the custard layer. Use about 250ml/1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate.
- Make a syrup with 600ml/2½ cups of water and 325g/1⅔ cups of the superfine 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.
- Strain the syrup into a measuring jug, keeping the saucepan with the lemongrass to one side. Take out about 150-200ml / ⅔-1 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. Let it cool a little and then dunk the savoiardi cookies in the raspberry mixture and arrange them in the bottom of your bowl. Add the vodka and about 100ml/7 tablespoons of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.
- Meanwhile, to make the custard, heat the 600ml/2½ cups heavy 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. Whisk the yolks and the rest of the sugar together and pour the cream into the same 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 savoiardi cookies. Let it cool.
- Whip the 500ml/2 cups heavy cream until thick but not stiff, and cover the custard layer. Use about 250ml/1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate.
Additional Information
MAKE AHEAD / STORE:
The trifle, without the cream topping, can be made 1 day ahead. Cover and refrigerate then remove from the fridge 1-2 hours before needed to remove fridge chill. Make the caramel just before serving, top the trifle with whipped cream and caramel and serve immediately. Leftovers can be stored, covered, in the fridge for up to 2 days but the caramel will dissolve into the whipped cream during this time.
MAKE AHEAD / STORE:
The trifle, without the cream topping, can be made 1 day ahead. Cover and refrigerate then remove from the fridge 1-2 hours before needed to remove fridge chill. Make the caramel just before serving, top the trifle with whipped cream and caramel and serve immediately. Leftovers can be stored, covered, in the fridge for up to 2 days but the caramel will dissolve into the whipped cream during this time.
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Show more commentsLooks delicious.
Meanwhile, all of your books are available in Dutch, Happiness!
Dutch Translation METHODE Maak een siroop van het water en 325 g / 1 2/3 kopjes basterdsuiker door ze 5 minuten aan de kook te brengen in een pan. Haal de pan van het vuur, voeg het citroengras toe en laat ongeveer een half uur trekken. Giet de siroop in een maatbeker en houd de pan met het citroengras apart. Neem ongeveer 150-200 ml / 2/3 - 1 kopje siroop en doe dit in een pan met de frambozen. Breng het aan de kook en laat het iets indikken, waarbij het fruit wordt gepureerd tot een jam-achtige consistentie. Laat het een beetje afkoelen en dompel dan de kleine sponzen in het frambozenmengsel en schik ze op de bodem van je kom. Voeg de wodka en ongeveer 100 ml / 7 eetlepels citroengrassiroop toe, afhankelijk van hoeveel je sponzen absorberen, en bewaar de rest. Verwarm intussen voor de custard de 600 ml / 2½ kopjes room in de sirooppan met het citroengras tot het bijna kookt, haal het van het vuur en laat het ongeveer 15 minuten trekken. Klop de dooiers en de rest van de suiker door elkaar en giet de room in dezelfde kom. Klop nogmaals en zet de custard weer op het vuur in de schoongemaakte pan. Roer tot de custard dikker wordt en giet het dan over de kleine sponzen. Laat het afkoelen. Klop de 500 ml / 2 kopjes slagroom dik maar niet stijf en bedek de custardlaag. Gebruik ongeveer 250 ml / 1 kopje van de overgebleven suikersiroop om een karamel te maken door deze in een pan goudbruin te verwarmen. Sprenkel ter decoratie de gekarameliseerde suikersiroop over de laag room.
I love discovering Nigella's recipes. They are delicious and so varied!
Hey! Is it possible to get this recipe in dutch? I saw you making it on tv a while a go, and I searched for it for a while... now I finally got it, but I do not understand perfectly the ingredients, because I'm dutch... So if possible, I really would like to get the recipe in dutch.. Thanks already! Love, Sharon
I made this trifle for Christmas it was delicious and everyone enjoyed it. Thank you.
I have lots of lemongrass growing in my herb garden and use it for tea and rice recipes such as Sumatran yellow rice. Thanks so much for this dessert recipe using lemongrass. I'll use the lemongrass syrup in lots of new dishes.