clementine-raspberry trifle

Clementine-Raspberry Trifle
Makes 6

The day before:

2 Pt. Raspberries
1/4 C. Sugar
2 tsp. Lemon juice
1″ Fresh Ginger, peeled and thinly sliced

Combine and toss, let sit two hours then refrigerate overnight. Discard ginger and reserve juice.

The day of:

3 Clementines, segmented and peeled
2 sprigs Mint, torn or chopped
2 tsp Honey
½ Vanilla bean, split and scraped [couldn’t find the beans, so I used Vanilla extract, which worked fine]

Combine all ingredients in small bowl and set aside

1/2 C. Water
1/2 C. Sugar
1/4 C. Clementine juice

Combine in small saucepan, bring to boil. Cool. Add optional splash of raspberry syrup

1 1/2 C. Heavy cream
2 Tbl. Sugar

Whip together to soft peaks.

1/2 C. Gingerbread cookies, crushed [or Shortbread cookies - I couldn’t find the gingerbread]
6 Lady-fingers or Italian coffee cookies

Garnish:
6 Gingerbread cookies
Sprigs of mint

To assemble, in six parfait/wine glasses:

Soak one half of lady finger in syrup for a few moments, place in glass
Top with spoonful of raspberries
Top with spoonful of clementines
Spoon in some whipped cream
Top with some crushed cookie
Repeat each layer and garnish with mint and a cookie.