Rhubarb fruit trifle recipe
Hosting a summer barbecue and looking for dessert inspiration? This seasonal and light vegan dessert can be shared in large dishes or portioned into small glasses. It's a perfect sweet treat option for a sunny day, that can be adapted and made with different seasonal fruit fillings.
This recipe will make x 25 shot glasses
To make the sponge discs
Ingredients
15g Plain flour
40g Caster sugar
1g Bicarbonate soda
1g Table salt
48g Soya milk
2g Vanilla essence
16g Sunflower oil
2g Cider vinegar
2g Vanilla seeds
Method:
- Sieve the dry ingredients together.
- Mix the wet and dry ingredients together.
- Add the vanilla.
- Spread the mix thinly on Silpat sheets and Bake @ 160c for 10 - 15 mins.
- Allow to cool.
- Once cool cut circles to fit the shot glass your using.
To make the pastry cream
Ingredients
400g Soya milk 1
150g Caster sugar
10g Vanilla seeds
32g Cornflour
16g Custard powder
42g Soya milk 2
40g Coconut oil vegan
Method:
- Bring the first milk and sugar to a simmer.
- Mix together the cornflour and custrad powder add the second milk and mix well until well dissolved and no lumps.
- Turn the heat down on the boiled milk and whisk in the cornflour mixture, continue stirring until mixture has boiled and thickened. Remove from the heat.
- Add the coconut oil and mix until melted. Continue whisking until fully emulsified.
- Pour into a tray, cover the surface area with cling film. Chill.
- Once cool and ready to place in glasses, whisk before using and weigh up 360g pastry cream and fold in Macphie cream - 145g
To make the strawberry jelly
Ingredients
40g Strawberry jelly crystals
340g Water
Method:
- Mix all together in a pan and bring to the boil then portion into the bottom of the shot glasses.
To make the poached rhubarb
Ingredients
265g Yorkshire forced rhubarb
11g Grenadine syrup
55g Caster sugar
45g water
Method:
- Wash, Top and tail and peel the rhubarb if necessary.
- Cut the rhubarb into 5 cm lengths and put 20 pieces into a vacuum packed bag.
- Add the grenadine. Seal the bag, tightly but not so much that it is crushing the fruit.
- Cook on full steam for 3 minutes. Dice the rhubarb.
To make the top layer whipped cream
Ingredients
40g Whipped macphie cream
Method:
- Mix all the above ingredients together in a mixer bowl until smooth with the paddle attachment.
- When ready to use place in a piping bag with desired nozzle.
Assemble method
At the bottom of the glass is the set strawberry jelly. Once the
jelly is set place the pre-cut sponge disc on top and a small layer
of the diced poached rhubarb. The third layer will be the pastry
cream with the folded Macphie cream. The final top layer is the
whipped Macphie cream.