It’s nearly time for trifle. I must admit that I was almost tempted to sample some of it today but I resisted and talked myself into just how special it will be to have it tomorrow instead!
So, here’s my photo as promised:
Now for the recipe:
For the bottom layer I used some sugar free biscuits that I bought from the baby/child section in the supermarket. The lovely pure baby food ranges we have here in the UK in all major supermarkets is my god send because they have a few sugar free snacks and if ever I’m in a supermarket then you’ll often find me checking out these aisles checking out what goodies they have on offer. So layer the bottom of your dish with the biscuits. You can use any biscuits for this or even some sugar free sponge type cake works well.
Next there are blueberries which are just sprinkled on top of the biscuits. Then a layer of jelly made with apple juice, agar agar and freshly peeled sliced pears. I used two pears, about 1.5 cups of apple juice and approximately 1 dessert spoon of agar agar and a little pinch of salt. I’m sorry I can’t be more specific with measurements. I am terrible at measuring things as I often just cook without being so specific and instead by following what feels right! (I didn’t start off with this ability in my early macrobiotic days, it is something that just seemed to evolve and of course).
I peeled the pears and put them in with the apple juice, added the agar and salt and simmered for about 10 minutes until the agar had dissolved. Then I let it cool just a little before pouring over the biscuits and berries and then allowing to cool and set.
Once this layer had set, I then added the next layer which was custard. I cheated with this because I had some ready made shop bought sugar free soya custard. This made it easier, although to be fair, making custard isn’t too difficult. But it saved time and an extra pot to wash! I’ll share a custard recipe with you some time in January.
The next layer was about 3/4 of a jar of sugar free raspberry jam which I heated up with a little bit of water and then spooned this over the custard.
For the final top layer, I made cashew cream by bringing about 1.5 cups of cashews in about 1.5 cups of water to a boil and simmered for approximately 25-30 minutes until they were soft. It would have been easier if I soaked them the night before, which can you do. Once they were soft, I blended them and added rice syrup to create a lovely cream of creamy richness. Mmmm! This was then spooned over the jam and decorated with a couple of fresh raspberries.
And there you have it. It is really easy to do and you can play around with what layers you want where. You can use different fruit in each of the layers, and even with the custard (mmm I am thinking of a nice chocolate custard, or a chocolate and raspberry trifle or a grape and nectarine combo….ohhhh such endless possibilities!). Instead of a cashew cream on top you could make this with tofu and create a lovely tofu cream.
I’ve just made a batch of mini open mince pies. I’ll see if I can capture them on camera before they are gobbled up.
Happy Christmas to you!
Big xmas love