Monday, 10 February 2014

Donut and Strawberry Valentines Trifle

Posted by Lisa at 02:37

I wanted to make a romantic dessert as today is our 7 year wedding anniversary. It's also Valentines Day this week so it's a whole week of ooey, gooey romance; or not as this trifle proved.

The old saying that the best way to a mans heart is through his stomach is tried and true. That's what I decided to do for our wedding anniversary (and it wasn't just because I couldn't think of a decent present for him and he got me an amazing new Camera); A lovely family dinner of Roast Pork with crunchy crackling, 3 veg mash, caramelized onion gravy and my husbands favorite nostalgic food; Yorkshire Puddings, and, of course, dessert.

Now dessert is where it all went wrong. Romantically wrong that is, definitely not dessert wrong! Layers of cream and strawberries with tasty donuts and custard; it even sounds romantic! How'd it taste? AMAZING! So amazing that I consumed a days worth of calories in 1 sitting, I couldn't move from my chair and, in a very romantic move, I had to undo my fly to allow my belly to bloat! I finally rolled over to the couch and haven't been ale to move since! Sexy huh?!!

This trifle was inspired by Sprinkles Bakes and eaten mostly by me.
This trifle includes one of my favorite creams, Strawberry whipped cream. We often make it to eat straight from the bowl.
Don't like strawberries? Replace the strawberries in all elements with cherries, raspberries, or blueberries etc. Personally, I think strawberries are very romantic!

(inspired by Sprinkle Bakes)
Serves lots - or just me!

Make all the individual parts and assemble the trifle at least 12 (but preferably 24) hours before serving.

From Primal Palate
Makes 12 small donuts and 2 large hearts.
The number will depend on the size of your tin.
Ensure that there are enough donuts to make a ring around the trifle bowl; the rest will be crumbed so can be any shape

1 1/2 cup Blanched Almond Flour
1/2 cup Arrowroot Flour
3 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 cup Maple Syrup
1 tsp Pure Vanilla Extract
3/4 cup Milk of Choice
3 Tbsp Coconut Oil, melted

Preheat the oven to 175C/375F degrees.
In a kitchen blender, combine the almond flour, arrowroot flour, baking powder, and salt.
Pulse til combined (if you don't have a blender use a bowl and stir)
In a small bowl, whisk the eggs, maple syrup, vanilla extract and milk until combined.
Pour the wet ingredients into the dry, and pulse all ingredients in a kitchen blender (or use a hand mixer) until smooth.
Add your softened coconut oil to the mixture and blend again until combined and smooth.
Grease the donut pan (depending on the size of your tin you may need to do 2 batches).
Smooth the tops of the batter and bake the donuts for 12 minutes, making sure to check then after 10 minutes.
Remove donuts from oven, and allow to cool in the tin.
Grease donut pan again, and repeat for another batch of donuts (if required)

Adapted from Adriano Zumbo
4 egg yolks (approximately 70 grams)
300ml Milk of choice
1 teaspoon vanilla extract
1/4 Cup Maple Syrup
2 1/2 Tablespoons Arrowroot Flour

Place the milk and vanilla in a saucepan.
Bring the mixture to near boiling point over low/medium heat.
Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
Pour the custard into a heat proof bowl and allow to cool.
Cover with plastic wrap and Refrigerate until ready to use.
Before using, whisk the custard so that it is easy to pour.

250 grams frozen Strawberries, thawed (fresh can also be used)
240 ml boiling water
1 Tablespoon Gelatin

Place the thawed (or fresh) strawberries in a blender and puree.
Sprinkle the gelatin over the boiling water and whisk til dissolved.
Stir the purée into the gelatin water and whisk til combined.
Line a tray with plastic wrap and pour in the jelly mixture (using plastic wrap makes the jelly easier to remove).
Place the tray in the fridge and allow to set for at least 4 hours.
Remove the jelly from the tray using the plastic wrap and cut into small cubes when ready to use.

200 grams strawberries (frozen or fresh)
1 Tablespoon Maple Syrup
1 Tablespoon Water
1 Can Coconut Cream, lid removed and Placed in the fridge over night
2 teaspoons maple syrup
2 teaspoons vanilla extract

Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
Simmer, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
Allow the strawberry mixture to cool.
Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
Add the strawberry mixture and whisk on medium/high until combined.
Place the Strawberry Cream in the fridge to thicken before using,

1 Can Coconut Cream, lid removed and Placed in the fridge over night
2 teaspoons maple syrup
2 teaspoons vanilla extract

Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
Place the cream in the fridge to thicken before using.

1 punnet of Strawberries

Using a medium/large trifle dish, arrange donuts around the sides of the bowl.
Divide the remaining donuts into 2 piles; crumb 1 pile over the bottom of the trifle dish.
Pour the custard over the crumbed donuts, spreading it to the edges of the bowl.
Spoon the Whipped coconut cream over the custard, spreading the cream to the edges.
Cut the tops off and halve enough strawberries to place 1 half between each donut.
The strawberry will be placed at the point when the donut edges meet.
Crumb the remaining donuts and sprinkle over the Whipped coconut cream.
Hull and dice 4-5 strawberries and sprinkle over the cream and donut crumbs.
Evenly spread the diced jelly pieces over the top of the cream/crumbs/strawberries.
The jelly may require 2 layers.
Evenly spread the Strawberry Whipped Cream over the jelly.
Decorate the top of the trifle using strawberries and (if you have an left) a donut or donut heart. 
Place the trifle in the fridge to set for at least 12 hours, but preferably 24 hours. This allows the flavors to maximize.


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