Brioche Trifle with Lemon Syllabub
8 St Pierre brioche loaf slices cut into rounds
4 tablespoons of sherry
Shop bought thick custard
Icing sugar to serve
Lemon rind to decorate
Juice of half a lemon plus zest
2 tablespoons of sherry
1 tablespoon caster sugar
150ml whipping cream
1 tablespoon water
2 tablespoons caster sugar
How to make
Prepare the syllabub base by mixing together the lemon juice and zest, sherry and sugar in a bowl. Cover and leave overnight so that the lemon flavour develops.
The next day, strain the syllabub mixture into the bowl, slowly add the cream and carefully whisk until soft peaks form.
Put the raspberries, water and sugar into a small pan and gently heat for 3-4 minutes until the raspberries begin
to soften. Remove from the heat and allow to cool, then puree in a blender and pass through a sieve to remove the seeds. To assemble, place a round of brioche on each plate and drizzle with half the sherry.
Spoon over half the raspberry puree and sprinkle half the raspberries over the top and then half the custard. Repeat
finishing off with a dollop of syllabub on top. Lightly dust the tops with icing sugar and decorate with a small amount of lemon peel.