Low Carb/Keto Trifle.
You can have Low Carb/Keto Trifle using 21 ingredients and 29 steps. Here is how you achieve that.
Ingredients of Low Carb/Keto Trifle
- You need of The Sponge Layer.
- It's of Use my lemon madeira cake recipe.
- You need of Use my lemon madeira cake recipe (see recipe).
- Prepare of The Custard Layer.
- It's 8 of Egg Yolks.
- It's 1/2 Cup of Double Cream.
- You need 1/2 Cup of Unsweetened Almond Milk.
- You need 1 of Vanilla Pod or 1 Teaspoon Vanilla Extract.
- Prepare 1/3 Cup of Powdered Erythritol.
- It's of The Jelly Layer.
- It's 4.5 Cups of Water.
- You need 2 Sachets of Dr Oetker Beef Gelatine Granuals.
- It's 1/2 Cup of Erythritol.
- You need 1/4 Cup of Frozen Raspberries.
- It's of The Cream Topping.
- You need 3 Cups of Double Cream.
- It's 3 Tablespoons of Powdered Erythritol.
- It's of The Fruit.
- You need 1/2 of (half) Cup Blueberries.
- Prepare 1.5 Cups of Fresh Rasperries.
- It's 1/2 Cup of Frozen Rasperries.
Low Carb/Keto Trifle step by step
- STEP 1: CUSTARD:.
- Whisk all of the custard ingredients together.
- Slowly add the melted butter, whisking continually..
- Pour the mixture into a saucepan..
- Gently heat while continially whisking until mixture begins to thicken..
- Scrape the contents of the vanilla pod into the mixture and mix well..
- Pour the custard into a large bowl and once cooled, cover and refrigerate until set. Or overnight if you are doing this step the day before..
- STEP 2: JELLY:.
- NOTE: The reason I use frozen raspberries for this part is because they tend to give a stronger flavour:.
- Add the frozen raspberries, 1/4 Cup of Erythritol and 2.5 cups of water to a pan, cover with a lid and bring to the boil..
- Reduce heat, crush the raspberries and leave to simmer for 5 minutes..
- Remove from the heat but keep the lid on the pan..
- Add 2 cups of cold water to a bowl and sprinkle the gelatine evenly over the water. Leave for around 3 to 5 minutes..
- Meanwhile, strain the hot berry water and discard the crushed berries..
- Pour the hot berry water into the gelatine mixture and whisk until fully mixed..
- OPTIONAL: Add a few whole raspberries..
- Pour the jelly mixture into a bowl and once cooled, refrigerate for at least 3 hours or overnight..
- ASSEMBLING THE TRIFLE:.
- Once you are ready to "build" your trifle: Make the cream topping by whipping the double cream and powdered erythritol until the cream thickens and forms peaks..
- Mix half of the cream topping mixture with the custard and set aside for now..
- Turn the jelly onto a plate and slice to make two layers. Set aside for a moment..
- Slice the madeira cake and arrange a layer on the base of a large bowl..
- OPTIONAL: Sprinkle a few of the fresh rasperries on top of the sponge..
- Place one of the jelly layers on top of the madeira layer..
- Pour the custard/cream mixture over the top..
- Add another layer of sponge..
- Followed by the second layer of jelly..
- Now add the whipped cream, smooth with a spoon or spatula before topping with fresh rasperries and blueberries..
- Refrigerate until ready to use..
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