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Lemongrass, Raspberry & White Chocolate Mousse Trifle

This is not your typical trifle! Our recipe for Lemongrass, Raspberry & White Chocolate Mousse Trifle is a decadent treat that will be a firm favourite of friends, family and whānau.
Recipe Tip Mint leaves or chocolate shards also make great decorations. Add any remaining lemongrass syrup to a small jug so that your guests can add extra to the dessert if they so desire.

Ingredients

  • 4 stalks lemongrass, cut in half lengthways
  • 300 grams raspberries
  • 1 1/2 cups cream
  • 500 mL double cream
  • 1 cup white chocolate chips or pieces
  • 10 leaves mint
  • 1 cup berries
  • 3 trifle sponges, cut into wedge like shapes
  • 600 mL water
  • 400 grams caster sugar
  • 4 stalks lemongrass, cut in half lengthways
  • 300 grams raspberries
  • 1 1/2 cups cream
  • 500 mL double cream
  • 1 cup white chocolate chips or pieces
  • 10 leaves mint
  • 1 cup berries
  • 3 trifle sponges, cut into wedge like shapes
  • 600 mL water
  • 400 grams caster sugar

Method

  1. Step 1 of 10
    In a medium saucepan, place the water and 1 ⅔ (325g) cups of the caster sugar, bring them to the boil for 5 minutes. Take the pan off the heat, add the lemongrass stalks and leave it to infuse for about half an hour.
  2. Step 2 of 10
    Strain the syrup into a measuring jug, keeping the lemongrass stalks to one side.
  3. Step 3 of 10
    Take out about 2/3 - 1 cup of the syrup, put it into a medium saucepan pan with the raspberries. Bring it to a rolling boil, let it thicken slightly, mashing the fruit to make a jam-like consistency. Turn off the heat and leave it cool.
  4. Step 4 of 10
    While the berries are cooling, make the mousse. In a large microwavable bowl, place 1/2 cup of the cream and the lemongrass stalks, and microwave for 50 seconds. Remove the lemongrass stalks from the bowl before adding the white chocolate to the cream. Mix together with a metal spoon until the chocolate has melted into the cream, then set aside to cool.
  5. Step 5 of 10
    Pour the remaining 1 cup of cream into a medium bowl. Using a hand-held or stand mixer, beat until stiff peaks form. Slowly fold the whipped cream into the white chocolate mixture with a large spatula, then place mixture in the fridge to firm up.
  6. Step 6 of 10
    In a separate large bowl, whip the double cream until thick, not stiff.
  7. Step 7 of 10
    To build your trifle, start by dunking the pieces of trifle sponges in the cooled raspberry mixture and arrange them in a single layer on the bottom of your trifle bowl. Add 7 tablespoons of the lemongrass syrup over the sponge pieces, reserve of the lemongrass syrup.
  8. Step 8 of 10
    Next, add a thick layer of the mousse over the sponge.
  9. Step 9 of 10
    Repeat again with another layer of raspberry coated sponge, more lemongrass syrup and another layer of the chocolate mousse.
  10. Step 10 of 10
    For the final layer, add your whipped double cream and decorate with fresh berries.

Nutrition per serving

3872 Kilojoules
Protein12 grams
Fat42 grams
Carbs128 grams
Sugars93 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Photo of Lemongrass, Raspberry & White Chocolate Mousse Trifle

Method

  1. Step 1 of 10
    In a medium saucepan, place the water and 1 ⅔ (325g) cups of the caster sugar, bring them to the boil for 5 minutes. Take the pan off the heat, add the lemongrass stalks and leave it to infuse for about half an hour.
  2. Step 2 of 10
    Strain the syrup into a measuring jug, keeping the lemongrass stalks to one side.
  3. Step 3 of 10
    Take out about 2/3 - 1 cup of the syrup, put it into a medium saucepan pan with the raspberries. Bring it to a rolling boil, let it thicken slightly, mashing the fruit to make a jam-like consistency. Turn off the heat and leave it cool.
  4. Step 4 of 10
    While the berries are cooling, make the mousse. In a large microwavable bowl, place 1/2 cup of the cream and the lemongrass stalks, and microwave for 50 seconds. Remove the lemongrass stalks from the bowl before adding the white chocolate to the cream. Mix together with a metal spoon until the chocolate has melted into the cream, then set aside to cool.
  5. Step 5 of 10
    Pour the remaining 1 cup of cream into a medium bowl. Using a hand-held or stand mixer, beat until stiff peaks form. Slowly fold the whipped cream into the white chocolate mixture with a large spatula, then place mixture in the fridge to firm up.
  6. Step 6 of 10
    In a separate large bowl, whip the double cream until thick, not stiff.
  7. Step 7 of 10
    To build your trifle, start by dunking the pieces of trifle sponges in the cooled raspberry mixture and arrange them in a single layer on the bottom of your trifle bowl. Add 7 tablespoons of the lemongrass syrup over the sponge pieces, reserve of the lemongrass syrup.
  8. Step 8 of 10
    Next, add a thick layer of the mousse over the sponge.
  9. Step 9 of 10
    Repeat again with another layer of raspberry coated sponge, more lemongrass syrup and another layer of the chocolate mousse.
  10. Step 10 of 10
    For the final layer, add your whipped double cream and decorate with fresh berries.

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