Tantalising Trifle

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Tantalising Trifle

Source: Orgran's " Everyday Health " Magazine (Issue 15)

 

 

Orgran Vanilla Cake Mix (-OR- other GF mix or recipe)

jam

a punnet (250 g) (9 oz) of fresh raspberries

 

 

Jelly:

 

1 tbsp (4 tsp) agar agar flakes

2 cups fruit juice

 

 

Custard:

 

2 cups of almond milk

3 tbsp (1/4 cup) of Orgran Custard Powder

(-OR- use another custrad recipe from Files)

 

 

Almond Cream:

 

300 ml (10 fl oz) almond milk.

1 1/2 tbsp (6 tsp) cornflour (cornstarch)

1 tsp vanilla extract

95 g (3 1/3 oz) vegan margarine

2 to 3 tsps of sifted icing (powdered/confectioner's) sugar

 

 

Base:

 

1. Make up the vanilla cake as instructed and place in an oiled

slice tin 16 cm x 25 cm (6 1/4 x 10 " ) and bake as instructed.

 

2. When cool slice in half long ways and coat with jam. Replace the

top and cut into slices. Use enough of these to fill the bottom third

of your trifle dish. Cover this with a punnet of fresh raspberries.

 

 

Jelly:

 

1. Place the agar in a bowl with 1/2 cup fruit juice. Allow to soak

for 1/2 hour.

 

2. Place in a small saucepan and heat and then simmer until flakes

have dissolved.

 

3. Add the remaining juice stirring well and pour over your raspberries.

 

 

Custard:

 

1. Place Orgran custard powder in a small jug and mix with some of the

almond milk until you have a smooth paste.

 

2. Heat the rest of the milk in a small saucepan and stir in the

custard paste.

 

3. Keep stirring as the custard comes to the boil and remove from

the heat and allow to cool slightly before spooning it onto the trifle.

 

 

Almond Cream:

 

1. To finish off the trifle, in a small bowl mix cornflour

(cornstarch) with a little of the almond milk.

 

2. Place the rest of the almond milk in a small saucepan and heat.

 

3. Stir in the cornflour (cornstarch) paste and keep stirring until it

boils. Remove from the heat and stir in vanilla and allow to cool

completely. Cover the custard while it cools so it doesn't form a skin

on top.

 

4. In another bowl beat 95 g (3 1/3 oz) vegan margarine until it is

light and creamy.

 

5. Now slowly add your cooled custard mixture beating all the time

removing any lumps and ending up with a thick creamy consistency. I

use electric beaters for this but have done it by hand and achieved a

great result, it just takes a bit longer.

 

6. Add the sifted icing sugar gradually at the end tasting the mixture

until it tastes just right. Place on top of the trifle and enjoy!