Raspberry puree (frozen), 1kg
Imagine the delicate velvety feel of raspberries, feel them in your mouth and on your tongue, now you can have this taste sensation all year round and fresh as the day it was plucked from the bush. Use instead of jam as a cake filling, with thick cream if you feeling indulgent. 1 kilo pot.
Recipe
Raspberry mascarpone trifle.
750g raspberry puree
4 trifle sponges, or slices of good plain cake.
3 fluid oz Tia Maria
250g mascarpone
500ml good quality custard
Place sponges on base of large bowl, drizzle the Tia Maria over them, the pour the puree over. Empty Mascarpone into mixing bowl and mix the custard in until thoroughly blended. Spoon over the raspberry puree, decorate with toasted almonds or whole raspberries and chill for at least four hours before serving.
Accessories
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Tulip white chocolate, marbled, qty 16
Usually only found in gourmet restaurants, these highest quality white chocolate cups are ideal as peti four cases, delightful sweet amuse bouchon, or arranged and garnished as a centerpiece sweet course. 56mm deep, 63mm diameter
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© London Fine FoodsGroup (LFFG) 2008
