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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
3 6 5 1
14 oz (400 g) ladyfingers cookies, crumbled
Cranberry-Raspberry and Lemon Cream Trifle

Cranberry-Raspberry and Lemon Cream Trifle

Rate this recipe
6 Votes
10
servings
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 14 oz
    (400 g)
    ladyfingers cookies, crumbled
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    LOACKER WAFERS OR GIOIA SAVOIARDI COOKIES

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    175 - 400 g SELECTED VARIETIES


    HOSTESS SNACK CAKES, SARA LEE LITTLE BITES MUFFINS OR COOKIES

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    SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.50
    CHRISTIE COOKIES OR CRACKERS

    CHRISTIE COOKIES OR CRACKERS

    $1.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 3 cups
    (750 mL)
    fresh or frozen québec cranberries
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  • 1 cup
    (250 mL)
    Maple syrup
  • 1
    lemon, zest only
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    BLOOD ORANGES

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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 3 cups
    (750 mL)
    fresh or frozen raspberries
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    170 g PRODUCT OF U.S.A. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE


  • 2 pkgs
    flavourless gelatine, softened in 1/2 cup (125 mL) of cold water
  • 1/2 cup
    (125 mL)
    lemon juice
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  • 3
    egg
  • 1/3 cup
    (80 mL)
    sugar
  • 1/3 cup
    (80 mL)
    butter, diced
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    454 g SALTED OR UNSALTED


  • 1
    flavourless gelatine, softened in 1/4 cup (60 mL) of cold water
  • 2 cups
    (500 mL)
    whipping cream (35%)
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  • 1 cup
    (250 mL)
    whipping cream (35%)
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  • 2 Tbsp.
    (30 mL)
    sugar
  • Garnish

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

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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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