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.
Raspberry mascarpone trifle.
750g raspberry puree
4 trifle sponges, or slices of good plain cake.
3 fl oz Tia Maria
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.
Prestige Terrine of Duck Foie Gras is made from the highest quality duck foie gras accompanied by the finest Madagascan Baies Rouges, green pepper, spices and Sel de Guerande. So good we'll give you your 'Money Back' if you can 'Genuinely' complain about it!
This Foie Gras product comes prepared and deveined. It has been flash frozen immediately after the prep stage before being heat sliced into perfectly formed slices of foie gras. The individual portions of Foie Gras can be cooked from frozen straight to the pan with very little reduction.
The finest Beluga Caviar that money can buy, available to you from eFoodies. Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate- tickling' creamy after taste.