16 hours Ago By Phoebe Cornish
Many trifle recipes involve less baking and more assembly of key components: sponge cake or fingers, fruit, custard and whipped cream. This one is different, with every component made from scratch, including the sponge cake and custard. Simon Rimmer, chef and longstanding presenter of Channel 4's Sunday Brunch show, shared the recipe on behalf of Nomo , the UK’s leading free-from-chocolate brand.
The trifle comprises all the classic layers but has a chocolatey twist. Nomo chocolate cuts through the tart raspberry taste. Simon said: "It is a complete myth that meals and desserts without meat and dairy lack taste.
Nowadays, there are an incredible array of substitutes – which are unbelievably good. You cannot tell the difference, yet many Britons don’t give them a chance, when they should." The celebrity chef developed this indulgent recipe to celebrate "flexi-February", proving that recipes free from alternatives can be just as impressive and delicious.
For the swiss roll 30g gram flour 125g gluten-free self-raising flour 200ml water One tsp baking powder 45ml veg oil 125g sugar Half tsp xanthan gum 75g raspberry jam 150g raspberries 75g block NOMO Creamy Choc broken into squares Jelly 450ml raspberry juice (I like Luscombe Raspberry Crush) Agar Agar or a similar product to set the liquid One tsp rose water Custard 50g cornflour 440ml coconut milk tin 60ml plant cream 75g sugar Tsp vanilla 100g of NOMO Creamy Choc – melted Topping 275ml whippable plant cream Two tsp icing sugar One tsp vanilla paste Method To make the cake, combine the gum, chickpea flour and baking powder in a bowl. Add the water and whisk until smooth Pour in the sugar and then combine the flour before spooning the mixture into a Swiss roll tin. Bake at 180C for 25 minutes.
Carefully tip the Swiss rol onto a lightly moist tea towel and roll it up from the short side. Leave the cake to cool and unroll the sponge, then add the jam and re-roll. Cut the Swiss roll into slices and place a piece of NOMO Creamy Chocolate—or your favourite alternative—in the centre.
Arrange these to cover the whole base of a 1.5-litre trifle bowl. Add half the fruit and NOMO Creamy Choc.
Make the jelly per the Agar or Veg Gel instructions, then leave it to cool slightly. Pour the prepared jelly over the sponge. Immediately add the remaining fruit and NOMO Creamy Chocolate, then shake the mix to settle the liquid.
Leave the trifle to chill until fully set. To make the custard, beat the coconut milk until smooth, then add a little of this to the cornflour to form a smooth paste. Gradually whisk in the rest of the ingredients except the chocolate.
Pour the mixture into a pan and bring it slowly to a boil. Then, reduce to a simmer, but keep stirring to thicken. Now add the melted chocolate.
Take the custard off the heat and lay a piece of baking parchment on top, then leave to cool. Once the jelly has set, beat the custard to make it smooth and spoon it on top of it. Whip the cream with the sugar and vanilla paste.
Put this into a piping bag and pipe even ‘blobs’ all over the surface. Decorate with fruit and more chocolate..
