Monday, 19 December 2011

Gluten-free trifle

I made this for a big family buffet yesterday and it was very popular. The texture of the sponge fingers was fine in the jelly and they taste rather good out of it too!

1 pack of sugar-free jelly (or you could make your own with fruit and gelatin which would be even better!)
250 ml whipping cream (or double cream)
3 egg yolks
250 ml double cream
1 tsp corn flour
1/2 tsp vanilla extract
1 tbsp splenda (or other sweetener)
5 egg whites
1/2 cup vanilla flavoured whey protein powder
1 tsp cream of tarter
1 banana and any other fruit you like
2 tbsp chopped mixed nuts
1 tbsp grated dark chocolate

I got the recipe for the sponge fingers from this tiramisu recipe which is next on my list of things to make! Beat the egg whites until they form stiff peaks (tip the bowl and if they don't start to fall out then you're good) then fold in the cream of tarter and whey powder. My whey powder needed sieving before hand. It is also quite sweet but you might want to add a little sweetener here. Pour the mixture into a greased 9 inch pan and then bake at 160 oC for about 25 - 30 minutes. Set aside to cool.

Make up your jelly according to instructions and then leave to cool for a while, until luke warm but not yet setting.

Slice the sponge fingers into strips about 2cm wide and arrange in your trifle dish. Pour over the jelly mixture. One problem I had with these fingers over cake was that they float so you might want to weigh them down with something while the jelly sets. You can also add other fruit like raspberries or strawberries to the jelly (but not kiwi, pineapple or papaya or it won't set). Put the dish in the fridge to set.

In a bowl, mix the egg yolks, corn flour, vanilla extract and sweetener. Heat 250 ml of double cream in a saucepan until almost simmering then pour a little into the mixture in the bowl. Whisk it smooth then add a little more of the hot cream. Repeat until it's all combined then pour back into the saucepan and heat very gently until it starts to thicken. Take off the heat and keep stirring for a few minutes to keep it lump free. Set aside to cool.

Whip the cream with a pinch of sweetener if you like. Then assemble the trifle. I put a layer of sliced banana, then the custard, then whipped cream and top it all with the nuts and grated chocolate. If there are any kids in the kitchen then hundreds and thousands tend to happen too...

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