It’s been a busy week here but I wanted to share a great paleo Christmas desert with you before we get full on into a week of family celebrations. Thirty of us all gathered in one place is going to be quite a time.
One of the traditional things that we have at Christmas is trifle. This old fashioned desert that was originally a quick, cheap way of using up stale cake has become one of the centerpieces of the Christmas celebration table. Of course I wanted to make a paleo/primal version of it. Then when a friend gave me a nice little trifle dish, it was time to begin creating,
The basic components of a trifle are the cake, jelly, fruit, and whipped cream – assembled in layers. The combination of all of this is really just up to your imagination, and family taste.
I’ve included paleo (dairy free, grain free) recipes for a fruit jelly using real fruit, cake, and custard. If you’re not familiar with making trifle, I’d suggest that you read right through the instructions for assembly so that you know what to expect.
Here goes with the recipes and instructions for each of the components…
- 1 cup mixed red berries (frozen is fine)
- 1 ½ cups water
- 40g coconut sugar (optional)
- 1 Tabsp. Gelatin
- Extra ¼ cup water
- Put berries, 1 ½ cups water and sugar (if using) in TM bowl
- Blend 5 seconds on speed 7
- Cook 8 minutes – 90° – speed 2
- Put gelatin to ¼ cup water and stir for approx. 1 minute till soft
- Add this to the hot berry mix in TM bowl
- Blend 3 minutes on speed 2
- Pour a layer into trifle dish to set (as per Assembly instructions)
- Pour the rest into a dish to set. (This will be used on the top of the trifle.)
Now for the cake…which you could make a day or two ahead.
- 3 eggs
- 60g butter (for dairy free use coconut oil)
- 40g honey
- 1/4 teasp salt
- 1/4 teasp vanilla essence
- 30g coconut flour
- 1/2 teasp baking powder
- Melt butter (or coconut oil)
- Add all other ingredients and mix Speed 5 for 30 seconds.
- (Regular: use a hand mixer to combine all ingredients)
- Pour into greased muffin tins. Bake 200C for 15 minutes.
- Makes 6 muffins.
And the custard. Make it just before you plan to assemble the trifle, leaving enough time for it to cool to room temperature before putting it all together. You don’t want the jelly to melt!!
- 1 x 400ml can coconut milk
- 4 eggs
- 30g coconut sugar
- 1 teaspoon arrowroot flour
- Mill sugar in TM for 6 seconds – speed 9
- Insert butterfly
- Add remaining ingredients
- Cook 10 minutes – 80° – speed 3
- Put all ingredients in bowl and whisk.
- Put in saucepan on stove and cook over low heat – stirring until mixture becomes thick and coats the back of wooden spoon.
Great – now we have all the bits made. It’s time to switch on your creativity.
Putting it all together
- Make up the jelly. Pour some of the jelly into the bottom of trifle dish. Make it about 2 – 3cm deep. Put in the fridge to set firm.
- Put the rest of the jelly mix into a container and into the fridge to set
- When jelly is set, cut muffins into layers and arrange on top of the jelly
- Make up custard. Let cool and pour in a layer. Let this set in fridge until firm.
- Top with a layer of fresh fruit of choice. For this one we used fresh blueberries and strawberries for that lovely red and white Christmas look.
- Decorate with whipped coconut cream. (Or if you don’t mind using dairy, use whipped regular cream.)
We hope you enjoy this as much as we do….and have a wonderful Christmas.