Simple summer berry trifle
This is a simple, but yummy, trifle. I have used agar flakes instead of gelatine, so it’s also suitable for vegetarians. To celebrate the London 2012 Olympics, I have decorated the trifle so that it looks like the Union Jack.
1 litre (4 cups) apple and raspberry juice
5 tbsp agar flakes
300 ml (1 ¼ cups) whipping cream*
1 ½ tsp vanilla extract
30-40 g (2-3 tbsp) xylitol
Berries of your choice for decoration
1. To make the jelly, pour the juice into a saucepan and sprinkle the agar flakes over the top. Bring to the boil over a gentle heat, stirring every now and then. The agar flakes will dissolve gradually.
2. Once boiling, simmer for 4 minutes, stirring occasionally.
3. Pour the liquid into a large serving dish and let cool to room temperature before placing it in a refrigerator for a few hours.
4. While the jelly is setting, make the vanilla cream topping: put the cream, xylitol and vanilla extract into a bowl and whisk until soft peaks form. Place in a refrigerator for the time being.
5. When the jelly has set, spread the vanilla cream on top and decorate with berries.
If you’d like to make the trifle lactose-free, use lactose-free cream. If you’d like to make it entirely dairy-free and vegan, use a cream substitute (please note, however, that some of the substitutes may have soya or sugar in them).
Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved.
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Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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