A Healthy Celebration Trifle By The Healthy Chef

Made with Mandolé Orchard Almond Milk

Ingredients:

LAYER OF JELLY

1 litre freshly squeezed orange juice, strained of pulp

500 ml recently boiled water

3 tablespoons powdered gelatine

Honey or stevia to sweeten

LAYER OF CAKE

Zest from 1 orange

150 g almond meal

3 egg whites

60 ml honey or maple syrup

2 tablespoons olive oil

1 teaspoon vanilla extract

LAYER OF ALMOND MILK CUSTARD

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

EMBELLISHMENTS + ASSEMBLY

180 ml fresh passionfruit pulp or mango

3 tablespoons good quality apricot jam

3 tablespoons water or orange juice

Methods:

🌟STEP 1 – MAKE YOUR JELLY

COMBINE 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 your favourite trifle dish and carefully place into the fridge to set. This should take about 4-6 hours.

🌟STEP 2 – MAKE YOUR FLOURLESS ORANGE CAKE

COMBINE 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.

BAKE for 20 minutes or until cooked through.

COOL completely before using.

🌟STEP 3 – MAKE YOUR ALMOND CUSTARD

HEAT 750 ml of Mandolé Orchard Almond Milk and maple over a gentle heat.

COMBINE the rest of the 250 ml Mandolé Orchard Almond Milk with the cornflour until smooth.

POUR 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.

🌟STEP 4 – COMPLETE ASSEMBLY

COVER the set jelly in the trifle dish with the cooled orange cake. Trim any sides if needed to fit.

COMBINE apricot jam with water or orange juice and spread over the top of the orange cake.

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 generously with passionfruit pulp or mango. I love the tart tang that passionfruit gives to the whole dish.