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 kcal | 199.7 |
fat | 14.5 |
of which saturated | 8.9 |
carbohydrates | 12.2 |
of which sugars | 6.5 |
fibre | 2.3 |
protein | 2.9 |
salt | 0.1 |
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