CHRISTMAS TRIFLE
A must try for the festive season!
RECIPE
What you'll need:
1 Box Gracious Bakers Vanilla Biscuits
Raspberry Jam:
350g raspberries
1/4 cup powdered erythritol
2 tsp gelatin
Custard:
8 egg yolks
1 cup cream
1/3 cup powdered erythritol
1/2 cup melted butter
1 tsp vanilla extract
1/4 tsp xanthan gum
Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered erythritol
Berries:
350g strawberries, sliced
125g fresh blueberries
Method:
Custard:
1. Place the egg yolks, cream, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
2. Pour the mixture into a saucepan and warm to a medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
3. Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.
Sugar-Free Raspberry Jam
4. Put the raspberries in a medium saucepan. If fresh, add 2 tablespoons of water. If using frozen berries, omit the water.
5. Warm the berries on medium heat and smash them with a potato masher or other utensil. Stir and crush until the berries are the desired chunkiness for jam.
6. Whisk in the sweetener and simmer for 8-10 minutes, stirring often. Once it starts to thicken, remove from the heat and sprinkle with the gelatin. Whisk in the gelatin and let cool then refrigerate until ready to use.
Whipped Cream:
7. Beat the heavy cream and sweetener until the whipped cream forms stiff peaks.
8. Fold half the cream into the cooled custard.
Trifle Assembly
9. Make a layer of the vanilla biscuits.
10. Spread a thick layer of sugar-free raspberry jam on the biscuits. Over that, spoon on the custard and cream mixture and even it out with a knife or spoon.
11. Sprinkle a few blueberries and sliced strawberries evenly over the custard.
12. Place another layer of biscuits with raspberry jam on the custard and berries.
13. Top it with the rest of the whipped cream in an even layer.
14. Decorate with remaining sliced strawberries and blueberries. Chill until ready to serve.
