Plant-based Strawberry Trifle — Just Wholefoods

May 7

A British family favourite, with a modern plant-based twist from Just Wholefoods – and the perfect recipe to share with customers ahead of garden party season.

“Made using our very own Strawberry Jelly and delicious Vanilla Custard Powder, these are not just alternatives, this is food for everyone,” comments brand owner Fliss Newland, adding that Raspberry, Tropical or Lemon Jelly would make fun variations on this classic dessert.

The recipe serves six people and requires 25 minutes of prep time.

Ingredients

500ml plant-based double cream
500ml plant-based milk
300g plant-based sponge cake
20g Just Wholefoods Vanilla Custard Powder
85g Just Wholefoods Strawberry Jelly
300g strawberries
250g raspberries
30g flaked almonds
1 tbsp sugar

Method

1. Lay out six tumbler-style drinking glasses to house each trifle.
2. Slice the sponge cake into small chunks, approximately 2cm in size, and place in bottom of glasses.
3. Equally divide 300g of strawberries and 200g of raspberries and place these amongst the sponge.
4. Empty the Just Wholefoods Strawberry Jelly Mix into a jug and add one pint (568ml) of boiling water. Stir until dissolved.
5. Divide the jelly mixture between the six glasses, pouring it over the sponge and fruit.
6. Press the sponge and fruit mixture into the bottom of the glass, to blend with the jelly, and place in the fridge until set.
7. Whilst the jelly is setting, prepare the Just Wholefoods Vanilla Custard Powder as per the packet instructions.
8. Add the cream to a cold mixing bowl; whisk until stiff peaks form.
9. Take the glasses out of the fridge, pour over the custard mix and place back in fridge until custard has cooled.
**10.** Take the glasses out of the fridge, spoon over the whipped cream and distribute the remaining fruit as a topping. Garnish with flaked almonds to serve.

By Fliss Newland, Just Wholefoods

plant-basedveganJust WholefoodsFliss Newlandhome baking

Rosie Greenaway

Plant-based Strawberry Trifle — Just Wholefoods

A British family favourite, with a modern plant-based twist from Just Wholefoods – and the perfect recipe to share with customers ahead of garden party season.

Method

1. Lay out six tumbler-style drinking glasses to house each trifle.

2. Slice the sponge cake into small chunks, approximately 2cm in size, and place in bottom of glasses.

3. Equally divide 300g of strawberries and 200g of raspberries and place these amongst the sponge.

4. Empty the Just Wholefoods Strawberry Jelly Mix into a jug and add one pint (568ml) of boiling water. Stir until dissolved.

5. Divide the jelly mixture between the six glasses, pouring it over the sponge and fruit.

6. Press the sponge and fruit mixture into the bottom of the glass, to blend with the jelly, and place in the fridge until set.

7. Whilst the jelly is setting, prepare the Just Wholefoods Vanilla Custard Powder as per the packet instructions.

8. Add the cream to a cold mixing bowl; whisk until stiff peaks form.

9. Take the glasses out of the fridge, pour over the custard mix and place back in fridge until custard has cooled.

10. Take the glasses out of the fridge, spoon over the whipped cream and distribute the remaining fruit as a topping. Garnish with flaked almonds to serve.

Feature: Refill Revolution