Mark Parrott
Well-Known Member
- Relationship to Diabetes
- Type 2
This recipe will make a large trifle.
Here is the sponge recipe:
2 tbsp butter melted
4 tbsp almond flour
1 tsp sweetener of choice (or more if necessary)
1 egg
1 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp vanilla
1. Melt the butter in a jug in the microwave.
2. Add the almond flour and sweetener. Mix well.
3. Add the egg and all other ingredients. Mix well.
Cook in the microwave on HIGH for 1 min 30 secs or until cooked in the centre.
Chop the sponge up and place in a trifle dish or other suitable bowl & soak with sherry or Brandy. Throw in a few frozen berries. Make up a pint of sugar free jelly & pour onto the sponge & berries & leave in the fridge to set.
For the custard: (you may need to increase amounts if you have a large trifle dish).
300ml double cream
3 large egg yolks
1/2 tbs sweetener
1 teaspoon Xanthan Gum
1/2 teaspoon vanilla extract
Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sweetener and xanthan gum mixture and the vanilla in a medium bowl. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour custard onto the jelly whilst still hot. It will start to set as soon as it hits the cold jelly. Leave in fridge until fully set.
Whisk up 200ml of double cream until peaks are formed. Spread over the custard & top with almond flakes.
Here is the sponge recipe:
2 tbsp butter melted
4 tbsp almond flour
1 tsp sweetener of choice (or more if necessary)
1 egg
1 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp vanilla
1. Melt the butter in a jug in the microwave.
2. Add the almond flour and sweetener. Mix well.
3. Add the egg and all other ingredients. Mix well.
Cook in the microwave on HIGH for 1 min 30 secs or until cooked in the centre.
Chop the sponge up and place in a trifle dish or other suitable bowl & soak with sherry or Brandy. Throw in a few frozen berries. Make up a pint of sugar free jelly & pour onto the sponge & berries & leave in the fridge to set.
For the custard: (you may need to increase amounts if you have a large trifle dish).
300ml double cream
3 large egg yolks
1/2 tbs sweetener
1 teaspoon Xanthan Gum
1/2 teaspoon vanilla extract
Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sweetener and xanthan gum mixture and the vanilla in a medium bowl. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour custard onto the jelly whilst still hot. It will start to set as soon as it hits the cold jelly. Leave in fridge until fully set.
Whisk up 200ml of double cream until peaks are formed. Spread over the custard & top with almond flakes.
