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Christmas Trifle
SERVES: 12 • TOTAL TIME: 1 HOUR 30 MINUTES + OVERNIGHT CHILLING TIME
Ingredients:
For the Raspberry Jelly:
1 ½ tsp agar agar flakes, or if using agar agar powder use ¾ tsp
240mL red grape juice
240mL water
50g caster sugar
125g raspberries
For the Cake Layer:
220g plain flour
200g caster sugar
1 tsp bicarbonate of soda
½ tsp salt
240mL soy milk (or other non-dairy milk)
1/3 cup olive oil
1 tbsp white vinegar
2 tsp vanilla extract
75mL sherry (optional)
For the Raspberry Coulis:
175g fresh raspberries
4 tbsp caster sugar
¼ cup water
¼ tsp salt
1 tbsp lemon juice
For the Whipped Cream:
400mL Flora Plant Cream
3 tbsp icing sugar
1 tsp vanilla extract
For Serving:
50g fresh berries of your choice
Handful of pomegranate arils (optional)
Sugar for dusting
Directions:
In a saucepan combine agar agar, water, grape juice and sugar. Bring to the boil, stirring constantly. Allow to boil for 2 minutes, then remove from heat.
Allow to cool slightly, and then pour into trifle dish and add raspberries. Refrigerate overnight or until set.
Next make cake layer: Preheat oven to 180˚C.
Sift flour into a mixing bowl, then add sugar, bicarb and salt and mix together.
Add soy milk, vanilla, olive oil and vinegar and stir until just combined.
Grease a 20-centimetre cake tin and line the bottom with baking paper.
Pour cake batter into tin and bake for 30-40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Set aside to cool completely.
Make raspberry coulis by placing raspberries, caster sugar, salt and water in a saucepan over medium heat. Cook until the sugar has dissolved, ensuring it does not boil.
Use a stick blender to puree until smooth.
Strain mixture through a mesh sieve into a bowl to remove seeds.
Transfer bowl to fridge to allow coulis to cool completely before serving.
Make whipped cream by pouring Flora Plant Cream into the bowl of an electric mixer. Add icing sugar and vanilla and whisk on high speed until the cream is whipped.
When ready to serve, remove the jelly layer from the fridge. Add a layer of whipped cream, then a layer of raspberry coulis. Next place a layer of cake. Using a toothpick, poke holes in cake layer and pour over sherry if desired. Ensure that the sherry absorbs into the holes in the cake rather than pouring down the sides of the cake. Add another layer of whipped cream and then drizzle over remaining raspberry coulis. Garnish with fresh berries, dust with sugar and serve immediately.