Trifle
Recipe highlights
Total cooking time:
1 hr (4 hrs to chill)
Category:
Low Protein Diet - Phe Exchange Value 3 (exchange per serving 0)
Servings:
8
Ingredients**
- 1 packet of low protein jelly
- 250g raspberries
- 200g low protein sponge cake
- 300mls Loprofin Drink
- 3 tsp custard powder
- 50g caster sugar
- 1 tsp vanilla extract
- 200mls of vegan double cream
Method
- Slice the low protein cake and place it in the bottom of a trifle bowl
- Next, place over the raspberries
- Then in a jug make up the jelly per the packet instruction.
- Pour the jelly over the sponge and fruit and place in the fridge to set.
- To make the custard, pour the Loprofin Drink into a pan and heat over medium/low heat.
- In a bowl, mix the custard powder, caster sugar and vanilla extract and add 2 tablespoons of cold water to make a paste.
- Once the Loprofin Drink is simmering, pour over the custard mix - stir together with a wooden spoon.
- Now place the mixture back into the pan over the heat, stirring continuously until the custard thickens.
- Then remove the custard from the heat and cover the top of the custard with plastic wrap directly on the top of the custard (this will stop a skin forming) and allow to cool.
- Once the custard has cooled, beat with a wooden spoon and place on top of the set trifle spreading out to cover the top of the jelly.
- After, whip the vegan double cream with a whisk until light and floppy.
- Finally, carefully spread the whisked vegan double cream over the custard and chill in the fridge until needed - to decorate, add more fresh fruit or top with sugar decorations like coloured sprinkle.
Chef tips
- Change the fruit and the flavour of the jelly to make different variations
- You can also make a chocolate trifle by using chocolate sponge and add 20g of cocoa powder to the custard - to decorate grate low protein chocolate over the cream