Passion Fruit Trifle
Yummy Yummy Christmas or New Year treat 😋
INGREDIENTS
The Jelly part!
1 litre freshly squeezed orange juice, strained of pulp
500 ml recently boiled water
3 tablespoons powdered gelatine
Honey or stevia to sweeten
The cake part!
Zest from 1 orange
150 g ground almonds
3 egg whites
60 ml honey or maple syrup
2 tablespoons olive oil or melted butter
1 teaspoon vanilla extract
The custard part!
1 litre almond milk
2 teaspoons vanilla extract
3 tablespoons maple syrup or honey
5 tablespoons cornflour
1 x 5 g sheet leaf gelatine (optional for a firmer custard) soaked in cold water
TO SERVE
180 ml fresh passionfruit
METHOD
Place water and gelatine into a bowl and stir until the gelatine dissolves. Pour in the orange juice and stir through until combined. Sweeten to taste if you like.
Pour into a deep glass dish and carefully place into the fridge to set. This should take about 4-6 hours.
Place the orange zest, almond meal, egg whites, honey, olive oil and vanilla into a bowl.
Pour into a 20 cm cake tin lined with baking paper. Bale for 20 minutes or until cooked through.
Cool completely before using.
Place 750ml Almond Milk and maple over a gentle heat.
Mix the rest of the 250 ml Almond Milk with the cornflour and whisk until smooth.
Put the cornflour mixture into the hot almond milk and whisk on the stove until thickened, then remove from the heat.
ADD the soaked leaf gelatine (if using) and whisk through at the end. This extra step gives a nice firm custard which adds that extra touch. Cover the top of the custard with clingfilm for a few moments whilst you assemble the rest of the trifle.
Cover the set jelly in the trifle dish with the cooled orange cake. Trim any sides if needed to fit.
Pour the warm custard over the cake and place into the fridge immediately to set and cool. You may need not use all of the custard, as this is based on your trifle dish.
Top the trifle with passionfruit.
Enjoy !
