This dessert from Gwinganna looks so delicious it’s almost impossible to believe it’s healthy. But the ingredients in the recipe are full of goodness. So there’s no time to waste, get cooking now.
Serves 8
INGREDIENTS
1 cup cherries, pitted
1 1/2 cups blueberries
1 1/2 cups strawberries
1/3 cup honey
1/2 lemon, juiced
5g agar flakes
2 egg yolks
2 tbsp (30g) maple syrup
200g sheep’s milk yoghurt
250g (8 slices) your choice of fruit cake/similar
2/3 cup (80g) roasted chopped almonds
METHOD
For fruit layer
1 Combine 200g of each fruit, lemon juice, honey and 2 cups of filtered water in a saucepan. Simmer on medium heat for 4-5 minutes.
2 Strain liquid gently through muslin cloth, retaining liquid for fruit jelly. Sprinkle agar agar flakes into liquid to dissolve, it will thicken as it cools.
3 Fold through reserved fruit.
For custard layer
1 Place egg yolks and maple syrup in a bowl and place over a pot of gently simmering water, whisk continuously until creamy and light.
2 Remove and sit over a bowl of ice, whisk until cool.
3 Lightly whisk the yoghurt and fold into mixture, chill.
4 Assemble in suitable glasses: starting with fruit jelly, then yoghurt mix, a slice of cake soaked in a little syrup, than another layer of jelly and yoghurt. Chill for a few hours
5 Decorate with fresh fruits, almond slivers and mint.
The Carousel thanks ‘Gwinganna Lifestyle Retreat‘ for this mixed berry trifle recipe
