Summer  Raspberry Gateau Recipe

Summer Raspberry Gateau Recipe

Ingredients: Serves 4

Oil, for greasing
5 ml/1 tsp powdered gelatine
15 ml/1 tbsp water
3 trifle sponges
75 ml/5 tbsp apple juice
100 g/4 oz raspberries
150 ml raspberry yoghurt

120 ml/4 fl oz double (heavy) cream
A few mint leaves

Method:

Oil a 15 cm/6 in deep round cake tin (pan). Sprinkle the gelatine over the water in a small bowl and leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until dissolved (or dissolve briefly in the microwave). Halve the trifle sponges horizontally and use some to line the base of the tin, trimming the sponges to fit and using the trimmings to fill in the gaps. Reserve the remaining sponges. Sprinkle with 30 ml/2 tbsp of the apple juice. Reserve 8 raspberries for decoration, mash the remainder and stir into the yoghurt. Stir in the dissolved gelatine. Whip the cream and fold 30 ml/2 tbsp into the yoghurt mixture. Turn into the prepared tin and smooth the surface. Put a layer of the remaining sponges over the top, again trimming and filling with the trimmings. Sprinkle with the remaining apple juice. Press down lightly. Chill until set. Turn out on to a serving plate. Decorate with the remaining whipped cream, the reserved raspberries and mint leaves.


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