Trilean’s Gluten free and no added sugar Hogmanay Trifle with Brownie Cake and fresh fruits For a bowl with diameter 11 inches (28cm). Ingredients: For your jelly: 4 Jelly no added sugar sachets 2 Pints of boiling water to dilute the jelly 2 Pints of cold water How to prepare: You put the jelly powder into you bowl and you add the boiling water to dilute the jelly crystals and then you can add the cold water For your gluten free and no added sugar Brownie Cake 400g Brownie mix 200g eggs (3 big eggs -4 medium size eggs) 120g melted butter or seed oil How to prepare: Whisk the above ingredients for 5-6 minutes at medium speed. Bake at 170-180°C for 30 minutes. For the gluten free and no added sugar custard topping: For your Custard 175g Custard Cream mix 500g milk How to prepare: Add 175gr of custard cream to 500ml of cold or hot milk and whisk well until a creamy texture is obtained, let it set in the fridge. Fruits: You can use any kind of fresh fruits we recommend Mandarins (clementines) approximately 4 of them, would be enough, peel and segment them and add to the jelly. Finally add if desired a small hand full of raspberries and blue berries. How to prepare your Trifle: Put the fruits into the jelly you just prepared. Cut the Brownie cake into square chunks and put it into the jelly to soak. Then put the bowl into the fridge for two hours for the jelly to set. Once the jelly is set you can add the custard to the top, and you can dress it with fruits and make your own design to decorate the trifle.
Posted on: Tue, 30 Dec 2014 21:44:28 +0000
Trending Topics
Recently Viewed Topics
© 2015