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Cranberry-Raspberry and Lemon Cream Trifle https://www.metro.ca/userfiles/image/recipes/trifle-creme-citron-confiture-canneberges-framboises-5469.jpg PT30M PT10M PT40M
Cranberry-Raspberry Filling: In a saucepan, bring cranberries, maple syrup and lemon zest to a boil. Simmer over low heat, stirring regularly, for about 10 minutes. Remove from heat and gently stir in raspberries and gelatine. Cool and refrigerate. Lemon cream: In a saucepan, whip lemon juice, eggs, sugar, butter and softened gelatine and bring to a boil. Boil for a few seconds, until lemon mixture thickens. Strain and cool. In a large bowl, whip cream until soft peaks form. Fold whipping cream into lemon mixture. Refrigerate. Whipped cream: In a large bowl, whip cream and sugar until soft peaks form. Refrigerate. Assembly: In a glass bowl or vase, place a third of ladyfinger crumbs. Spread a third of cranberry-raspberry filling over ladyfingers, then a third of lemon cream. Repeat twice. Cover with whipped cream and top with fresh raspberries and almonds.
10
14 oz (400 g) ladyfingers cookies, crumbled
Cranberry-Raspberry and Lemon Cream Trifle

Cranberry-Raspberry and Lemon Cream Trifle

Rate this recipe
1 Vote
10
servings
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 14 oz
    (400 g)
    ladyfingers cookies, crumbled
  • cranberry-raspberry filling:

  • 3 cups
    (750 mL)
    fresh or frozen québec cranberries
  • 1 cup
    (250 mL)
    Maple syrup
  • 1
    lemon, zest only
  • 3 cups
    (750 mL)
    fresh or frozen raspberries
  • 2 pkgs
    flavourless gelatine, softened in 1/2 cup (125 mL) of cold water
  • lemon cream:

  • 1/2 cup
    (125 mL)
    lemon juice
  • 3
    eggs
  • 1/3 cup
    (80 mL)
    sugar
  • 1/3 cup
    (80 mL)
    butter, diced
  • 1
    flavourless gelatine, softened in 1/4 cup (60 mL) of cold water
  • 2 cups
    (500 mL)
    whipping cream (35%)
  • whipped cream:

  • 1 cup
    (250 mL)
    whipping cream (35%)
  • 2 Tbsp.
    (30 mL)
    sugar
  • Garnish

  • 6 oz
    (170 g)
    fresh raspberries
  • 1/4 cup
    (60 mL)
    slivered almonds, toasted
Imprimer ma sélection

Preparation

Cranberry-Raspberry Filling:

In a saucepan, bring cranberries, maple syrup and lemon zest to a boil.

Simmer over low heat, stirring regularly, for about 10 minutes. Remove from heat and gently stir in raspberries and gelatine.

Cool and refrigerate.

Lemon cream:

In a saucepan, whip lemon juice, eggs, sugar, butter and softened gelatine and bring to a boil.

Boil for a few seconds, until lemon mixture thickens. Strain and cool.

In a large bowl, whip cream until soft peaks form. Fold whipping cream into lemon mixture. Refrigerate.

Whipped cream:

In a large bowl, whip cream and sugar until soft peaks form. Refrigerate.

Assembly:

In a glass bowl or vase, place a third of ladyfinger crumbs.

Spread a third of cranberry-raspberry filling over ladyfingers, then a third of lemon cream.

Repeat twice.

Cover with whipped cream and top with fresh raspberries and almonds.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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