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PrintRASPBERRY MUFFIN TRIFLES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Divide muffins between individual serving dishes or place in a large glass bowl.
- Put strawberries in a pan with sugar and orange juice, simmer over low heat until fruit has softened.
- Puree in a food processor and allow to cool before stirring in half the raspberries. Spoon all but 2 tablespoons of raspberry sauce over muffins.
- Divide custard between dishes, spreading it in an even layer.
- Top with the daub of créme fraîche and remaining raspberry sauce. Scatter over almonds and remaining raspberries. Refrigerate until ready to serve.
INGREDIENTS
- 500 ml cold thick custard
- 250 grams fresh raspberries
- 250 grams fresh strawberries
- 2 tablespoon caster sugar
- 100 ml orange juice
- 4 raspberry muffins, cut into ½ -inch pieces
- 100 grams créme fraîche
- 50 grams toasted flaked almonds
4 comments for “Raspberry Muffin Trifles”
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