Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Split the scones and put in the base of a trifle dish or individual glasses, breaking them up as needed. Splash over the sherry.
Put 250g of the raspberries in a small pan with the sugar and lemon juice. Simmer for 8-10 mins or until the raspberries break down to form a purée. Strain for a smoother texture, if you like. Remove from the heat, cool for a few minutes then stir in the gelatine and the rosewater, if using – add sparingly and taste as you go as it can get overpowering. Stir until the gelatine has melted, then pour over the scones. Scatter over 150g of the remaining raspberries. Chill for 20-30 mins or until set.
Heat the custard and the white chocolate in a small pan over a low heat, stirring constantly, until the chocolate has just melted, being careful it doesn’t catch and darken. Leave to cool until room temperature.
Spoon the white chocolate custard over the set raspberry layer, and leave to chill for 1 hr until firmed up slightly. Use two teaspoons to make quenelles of the clotted cream, and add to the top of the trifle. Scatter with the remaining raspberries, freeze-dried raspberries, if using, and the white chocolate to serve.