Recipe Kombucha Berry Trifle
Healthy choice
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Entertaining
Desserts
Kombucha has become such a mainstay of the beverage world landscape that it’s almost not surprising you’re finding it here — in a light, fluffy, fruity summer dessert!
You will need
Serves 4
- 1 punnet raspberries
- 1 punnet blackberries
- 1 tablespoon basil leaves, finely chopped
- 1 cup Fuji apple kombucha
- 20g icing sugar
- 1/2 teaspoon pink peppercorns
- 1 mango, skin removed
To garnish
- 200ml greek-style vanilla plant-based yoghurt (or mix in 1 tsp of vanilla to a natural flavoured yoghurt)
- Icing sugar
- Basil leaves
Recipe: Simon Toohey
Directions
-
Step 1
Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
-
Step 2
Mash the mango into a paste or place in a food processor then set aside.
-
Step 3
In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
-
Step 4
Dust with icing sugar.
Recipe: Simon Toohey
Kombucha Berry Trifle
Directions
5 mins to prep
15 mins to soak
-
Step 1
Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
-
Step 2
Mash the mango into a paste or place in a food processor then set aside.
-
Step 3
In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
-
Step 4
Dust with icing sugar.
You will need
Serves 4
- 1 punnet raspberries
- 1 punnet blackberries
- 1 tablespoon basil leaves, finely chopped
- 1 cup Fuji apple kombucha
- 20g icing sugar
- 1/2 teaspoon pink peppercorns
- 1 mango, skin removed
To garnish
- 200ml greek-style vanilla plant-based yoghurt (or mix in 1 tsp of vanilla to a natural flavoured yoghurt)
- Icing sugar
- Basil leaves