Raspberry & Gingersnap Trifles Recipe
Layers of crunchy gingersnaps, smooth plant-based custard, and vibrant raspberry compote? Our mouths are already watering. These raspberry & gingersnap trifles are quick to assemble and dressed to impress.
You will need
Serves 6
- 1 packet plant-based gingersnap biscuits, blended to a rough crumb
For the compote:
- 500g frozen or fresh raspberries
- 1 lemon, juice only
- 3/4 cup granulated sugar
For the custard:
- 3 cups oat milk
- 1 teaspoon vanilla extract
- 1/2 cup corn starch
- 1/2 cup granulated sugar
To serve (optional):
Recipe: Simon Toohey
Directions
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Step 1
For the compote: Add the raspberries, sugar and lemon juice to a pan over medium-low heat. Stirring occasionally, simmer for 15-20 minutes, or until the berries have broken down and the compote has thickened. Allow to cool.
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Step 2
For the custard: Add the corn starch, sugar, vanilla extract, and a splash of oat milk to a pot over a low heat. Use a whisk to ensure there are no lumps, and add a splash of milk every time the mixture thickens. Once any lumps have been removed, add the remaining milk and increase the temperature to medium heat. Use a spatula to stir the custard until thick. Remove from the heat. Allow to cool, then transfer to a piping bag.
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Step 3
In your serving glasses, create a base layer with the ginger biscuits. Next, pipe the custard, starting on the outside of the glass, working your way in to the centre. Add a layer of compote.
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Step 4
If using, top with shards of Pana Golden Comb chocolate to serve.
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Recipe: Simon Toohey
