FoodTV Recipe - Lemon Raspberry Triflettes 

      Lemon Raspberry Triflettes
      Recipe courtesy Pam Anderson
      1/2 cup raspberry-flavored liqueur, such as Chambord
      1/4 cup cream sherry
      12 slices firm white sandwich bread, crusts removed, bread quartered into 
      about 1 by 3 1/2-inch strips
      1 cup store-bought lemon curd
      1/2 teaspoon finely grated lemon zest
      2 cups heavy cream
      2 containers (about 6 ounces each) fresh raspberries
      Mix liqueur and sherry and brush both sides of each of the bread strips. 
      Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets 
      or individual glass bowls. 
      Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft 
      peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd. 
      Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 
      tablespoons of the lemon mixture over each portion of berries, then 2 
      tablespoons of the whipped cream over each portion of lemon mixture. 
      Repeat once more with berries, lemon mixture, and whipped cream. Top with 
      remaining raspberries. Cover with plastic and refrigerate until ready to 
      serve. Can be made up to 8 hours in advance.
      Yield: 8 servings
      Prep Time: 20 minutes
      Difficulty: Easy





      Episode #: CL9770