https://www.copymethat.com/r/7tqcxle9vt/sophies-raspberry-yuzu-white-chocolate-t/
145221237
jjxfdk2
7tqcxle9vt
2024-10-11 06:17:53
Sophie's Raspberry, Yuzu & White Chocolate Trifle Terrine
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Ingredients
- subheading: For the sponge:
- 2 eggs, separated
- good pinch of salt
- 65g caster sugar
- ½ tsp vanilla bean paste
- 55g plain flour
- 2 tbsp yuzu liqueur (optional)
- subheading: For the raspberry jelly:
- 6g leaf gelatine (about 4 leaves)
- 110g caster sugar
- 325g raspberries
- subheading: For the yuzu custard:
- 4g leaf gelatine (about 2½ leaves)
- 175ml double cream
- ½ tsp vanilla bean paste
- 2 egg yolks
- 70g caster sugar
- 100ml yuzu juice
- subheading: For the white chocolate bavarois:
- 3g leaf gelatine (about 2 leaves)
- 125g good-quality white chocolate, finely chopped
- 125ml whole milk
- 2 egg yolks
- 15g caster sugar
- ½ tsp vanilla bean paste
- 175ml double cream, chilled
- subheading: For the raspberry mousse:
- 2g leaf gelatine (about 1½ leaves)
- 150g raspberries
- 20g caster sugar
- 125ml double cream
- subheading: For the decoration:
- 100ml double cream
- 1 tbsp icing sugar
- 10 raspberries
- white chocolate curls or shavings (optional)
- subheading: EQUIPMENT:
- subheading: You will also need:
- 900g loaf tin or terrine, lined with a large sheet of cling film, left overhanging the sides and ends, and chilled
- 20 x 30cm Swiss roll tin, greased, then base-lined with baking paper
- large disposable piping bag
Steps
Directions at thegreatbritishbakeoff.co.uk
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