Winter Trifle With Blackberries

Winter Trifle With Blackberries: Afternoon Tea Recipes.

For those who love celebrating with food but also want to look after their gut over the Christmas period, Dr Joan Ransley has created two new festive delicious dishes that are full of flavour, colour and gut-healthy ingredients - a Brussel Sprout, Chestnut and Sage Risotto, which serves as an ideal vegetarian or vegan option, and a sweet Winter Trifle with Blackberries. You can find Brussel Sprout, Chestnut and Sage Risotto, recipe here.
Winter Trifle With Blackberries:

Trifle is a firm favourite on the Christmas menu. This winter-themed trifle is made with blackberries and, as an optional extra, can be flavoured with sloe gin or a favourite liqueur.

The wonderful thing about trifle is it can be adapted to meet all dietary preferences including vegetarians or vegans.

This recipe contains ground almonds and blackberries which are both packed with dietary fibre and good for gut health. Blackberries are a rich source of anthocyanins which give them their deep purple colour. Anthocyanins in blackberries have been shown to modulate gut bacteria and may have an important anti-inflammatory effect on the body.

The sponge in this trifle is vegan and made using aquafaba (the liquid in canned chickpeas) rather than eggs.

Winter Trifle With Blackberries:

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves 8 - 10

Ingredients:

For The Sponge:

• 100g aquafaba (liquid drained from canned chickpeas)
• 100g caster sugar
• 100g plain flour
• 1 tsp baking powder
• 25g ground almonds
• 40g dairy-free spread melted
• zest of half a lemon

For The Jelly:

• 50g bramble jelly
• 3g agar agar (half a sachet)

For The Custard:

• 2 tbsp custard powder
• 568ml semi-skimmed milk (or non-dairy milk if making this dish vegan)
• 2 tsp sugar

Plus:

• 250g blackberries, cut in half
• 50ml sloe gin or liqueur of choice or fresh orange juice

To Serve:

• 150ml whipping cream or non-dairy cream

Method:

1. Preheat the oven to 170 C/150C fan/gas mark 3. Line an 18cm rectangular cake tin with baking parchment.

For The Sponge: 

1. Whisk the aquafaba in a bowl with an electric whisk until stiff. 
2.  Gradually add the caster sugar and continue whisking until stiff and glossy. 
3. Place the flour, baking powder and ground almonds into a bowl and mix well before adding the whisked aquafaba and sugar. 
4. Stir through the melted non-dairy butter and lemon zest. 
5. Pour the sponge mix into the cake tin and bake for between 15 and 20 minutes or until the surface of the cake is firm to touch. 
6. Remove from the oven and place the cake on a cooling rack until cool.

For The Jelly: 

1. Place the bramble jelly into a saucepan with 250 mils of water and agar agar. 
2. Bring to the boil and cook for 3 minutes. 
3. Boiling activates the agar agar so it will set firm.
4. Pour the liquid bramble jelly into a small dish so it can set as a slab. 
5. Allow the jelly to cool and set. This will take about half an hour.

Make up the custard according to the instructions on the pack. Whisk the cream until stiff.

To Assemble The Trifle: 

1. Cut the sponge and the jelly into small cubes about one cm across and place in the bottom of either one large trifle bowl or, individual glass serving dishes. 
2. Sprinkle the sloe gin, liqueur or orange juice over the sponge and jelly. 
3. Pour over the custard and allow to cool before dotting with whipped cream just before serving.

Cooks Tip:

1. Trifles are made of four components, Fruit, jelly, custard and cream. 
2. These components are very adaptable to meet a range of dietary preferences. 
3. Ready-made custard and sponge can be used if time is short. 
4. The jelly can be made with gelatine if the dessert is not for vegetarians. 
5. The trick is getting the layers to look attractive. 
6. Trifle never fail to impress.

Variation:

• Blueberries, strawberries or raspberries can be used instead of blackberries.

Guest Post:

Love Your Gut is an initiative of Yakult UK Limited, in association with Guts UK charity, Bowel & Cancer Research, St Mark’s Hospital Foundation, The IBS Network, Bowel Disease Research Foundation and the Primary Care Society for Gastroenterology.

A national campaign, Love Your Gut has been raising awareness of the importance of gut health for 21 years through expert tips, recipes, case studies, digestive health news and more.

For more information visit Love Your Gut. Follow them on Facebook @LoveYourGutOnline and Twitter: @loveyourgut and join the conversation with #LoveYourGut #GutTalk

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