Gluten Free White Choclate and Raspberry Trifle
Posted on 05/09/2011
How many would it make: 6 portion
6 Martini glasses , can be substituted for another glass
1 packet Vitarium Reduced Sugar muffin mix, Vanilla
70g melted butter or margarine
2 large eggs
185 ml cold milk
1 packet Vitarium Raspberry Jelly
200g white chocolate, buds or roughly chopped, save one for grating
2 punnets Raspberries
300ml pure cream, if not available thickened cream is fine
2 tablespoons caster sugar
1 teaspoon vanilla bean paste or essence
30 ml Galliano vanilla liqueur or vanilla sugar syrup
• Make Muffin Mix as directed and fold through 100g of white chocolate to the mix after the 3rd step then continue as directed. Allow to cool then cut muffins into approximately 1 cm dice.
• Make Raspberry Jelly as directed and set on a flat tray so it is around 1cm high. Once cooled cut in to 1 cm dice
• Put Cream, Vanilla and sugar in a bowl and whisk until soft peaks.
Place 1 tablespoon of Jelly in the bottom of each glass, then add muffin dice in each glass to form a single layer and pour Half a teaspoon of liqueur over. Top with a thin layer of cream pressing down so it goes through the muffin. Then add jelly, white chocolate and raspberries mixed together forming a layer. Then repeat the layering from the muffin then the cream, then the jelly, white chocolate and raspberry. Finish with a layer of cream topped with raspberries in the center and a few white chocolate bits around then finely grate some white chocolate over the top.
This is a rustic dish, when following the recipe you do not have to be exact it is more of a guideline. You can add or remove things to suit your needs better.