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To make the jelly, line a brownie tin with cling film. Soak the gelatine in cold water for 5 minutes. Mix the cordial and lemonade; pour 250ml into a pan. Bring just to the boil then take off the heat. Squeeze any excess water out of the gelatine and stir it into the hot cordial mixture. Once dissolved, stir in the remaining cordial and lemonade. Pour into the tin and put in the fridge for a few hours to set.
For the coulis, put all the ingredients in a blender and whizz until smooth. Pour through a sieve, then set aside. When you’re almost ready to serve, take the ice cream out of the freezer to soften slightly. Whip the cream with the icing sugar until it reaches medium peaks, then spoon into a piping bag with a star nozzle.
To assemble, spoon a little jelly and a few raspberries into the bottom of 4 sundae glasses. Top each with a scoop of limoncello gelato, followed by a drizzle of coulis, and then a scoop of trifle ice cream. Drizzle over more coulis and a few raspberries, then repeat the gelato, ice cream and coulis layers. Top each with whipped cream and a final drizzle of coulis. Scatter over the sprinkles, some fresh and freeze dried raspberries and a strawberry, then crown each one with a wafer fan.
Typical values per serving when made using specific products in recipe
Fat | 36g |
|---|---|
Saturated Fat | 22g |
Carbohydrates | 86g |
Sugars | 80g |
Fibre | 6.5g |
Protein | 12g |
Salt | 0.5g |
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