HOW TO MAKE VEGAN XMAS RASPBERRY TRIFLE: BBC awarded recipe! 🍰🎄

Описание: Join Chef Julie in this delightful cooking tutorial as she shares the BBC's award-winning Vegan Raspberry Trifle recipe, perfect for your Christmas celebrations! This dessert is a heavenly blend of flavors that will impress your guests. Watch and learn how to create this showstopper!

--

📖 Recipe:

🕗 APPROXIMATE PREPARATION TIME: 2 hours

🧺 Ingredients:

For the sponge cake:

:: 50ml vegetable oil, plus a little extra for greasing the tin
:: 1 tsp vanilla extract
:: 1 tbsp lemon juice
:: 200ml plant-based milk
:: ¼ tsp baking powder
:: 125g caster sugar
:: 200g self-raising flour

For the compote:

:: 400g fresh or frozen raspberries or mixed red berries
:: 100g caster sugar
:: 1 tbsp lemon juice

For the custard:

:: 50g cornstarch
:: 500ml plant-based milk
:: 75g caster sugar
:: 1 tsp vanilla extract
:: A pinch of turmeric (for color)

For the whipped cream:

:: 250ml plant-based whipped cream
:: 2-3 tsp powdered sugar, plus a little extra for dusting
:: 1 tsp vanilla extract

To serve:

:: 300g fresh raspberries
:: 10 fresh mint leaves
:: 3 tbsp flaked almonds

📖 Instructions:

1. To make the sponge cake, preheat the oven to 180°C and grease a 20cm square or round cake tin with parchment paper.
2. Mix the vegetable oil, vanilla extract, lemon juice, and plant-based milk in a jug. Place the baking powder, caster sugar, and self-raising flour in a large bowl.
3. Make a well in the center and gradually mix in the vegetable oil mixture until smooth. Then pour into the prepared tin and bake for 30-40 minutes until golden and a skewer inserted into the center comes out clean. Transfer to a wire rack to cool completely.
4. Meanwhile, make the compote. Place the raspberries, sugar, lemon juice, and 50ml of water in a small saucepan. Bring to a boil and cook for 4-6 minutes until the fruits break down a little and form a sauce. Remove from the heat and let it cool.
5. To make the custard, place the cornstarch in a bowl and add some of the cold plant-based milk, stirring until there are no lumps.
6. Pour this mixture into a pan with the remaining ingredients, including the rest of the plant-based milk. Cook over low heat for 6-8 minutes, stirring constantly until you have a thick custard that coats the back of a spoon.
7. Cover the surface with a piece of parchment paper and set aside to cool.
8. To assemble, cut the sponge cake into squares or strips and place them in the bottom of a trifle dish. Spread the compote over the top and add 150g of raspberries.
9. Give the cooled custard a quick whisk and pour it over the raspberries. Refrigerate for 1-2 hours until the custard is set.
10. Beat all the whipped cream ingredients until soft peaks form (it's best to taste the cream for sweetness before adding powdered sugar) and spread it over the set custard.
11. Refrigerate until ready to serve. Decorate with the remaining raspberries, mint leaves, and flaked almonds.

Enjoy your Vegan Raspberry Trifle! This dessert is perfect for special occasions.
--

🎧 Soundtrack:

Josef Suk, Serenade, Op 6 - A Far Cry
All rights reserved to Josef Suk.