trifle with choc baileys custard

gluten free, sugar free trifle, with baileys chocolate custard

This trifle is devine!! I made a strawberry jelly base, topped with baileys chocolate custard and whipped cream. I know, lush and decadent, it is the perfect keto, gluten free and sugar free dessert.

COOKING & PREPARATION TIME:

INGREDIENTS for 8 portions:

for the jelly:

3 gelatine leaves

400gr frozen strawberries

40gr xylitol

5gr stevia

100ml water

for the custard:

400ml milk or coconut tinned milk

30gr xylitol

2 tbsn cornflour

1 tbs raw cocoa powder 100%

40ml baileys

for the whipped cream:

200ml double cream

10gr xylitol

5gr stevia

  • start making the jelly, by placing the frozen strawberries in a pot with the xylitol, stevia and water, bring to boil and simmer for 3-5 mins
  • in the meantime, soak the gelatine leaves in cold water to spften
  • once ready, take off the heat, add the gelatine and blitz with the mini piper
  • pour into a trifle glass bowl, let it cool and then place in fridge to set
  • then start making the custard, by putting the milk, xylitol and vanilla essence in a small pot and gently bring to boil
  • aside mix the cocoa powder with the cornflour and use some of the milk to make a paste
  • add the cornflour, cocoa powder into the milk and stir all the time with a whisk, until it reaches a very thick consistency
  • if not thick enough, you will have to use more cornflour dissolved in a little milk until you get the right consistency (flours change in consistency)
  • set aside to cool and add the baileys now
  • when the custard starts to set, pour on top of the strawberry jelly, cool down and then refrigerate for 2 hours to set
  • once you are ready to serve, whip the double cream with the xylitol and stevia and then pipe on top of the custard
NUTRITIONAL VALUE PER PORTION
energy kcal199.7
fat14.5
of which saturated8.9
carbohydrates12.2
of which sugars6.5
fibre2.3
protein2.9
salt0.1

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