TRIFLE JELLY MOULD

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain free Low Carb | Naturally Sweetened

Serves- 4

Trifle Jelly Mould

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Layer One
Pomegranate 1 Cup <35 Low
Favorite Natural Sweetener 2.5g Stevia Powder + 30g Natural Sweetener <50 Low
Water 1 Cup 0 Nil
Agar Agar 1 Tbsp. <35 Low
Layer Two
Fresh Seasonal Fruit Mix 1 Cup for layering <50 Low
Layer Three
Whole Milk 500ml <50 Low
Fresh Cream 200ml 0 Nil
Agar Agar 1 Tbsp. <35 Low
Favorite Natural Sweetener 2.5g Stevia Powder + 30g Natural Sweetener <50 Low

*Note: All ingredients used should be organic, free from pesticides and Non-GMONote: All ingredients used should be organic, free from pesticides and Non-GMO.

Method

  1. Layer One & Two – Take a cup of pomegranate (seasonal pulpy fruit) and add the sweetener of your choice or to taste with a cup of water, cook till tender.
  2. Puree and strain (only if required) and add 1tbsp agar agar powder to the liquid. Bring to a boil to dissolve the solution on a low flame. Whisk continuously to avoid lumping and pour into a 5-inch diameter ring mould.
  3. Let the layer set outside. Once semi set, layer fresh seasonal fruits of your choice.
  4. Layer Three – bring the milk to a slow boil and add the natural sweeteners. Now add in 1 tbsp of agar agar to the mix and dissolve by wisking continually to avoid lumps.
  5. When thoroughly dissolved and smooth pour over the first layer of jelly and fruits’ layer in the ring mould. Place in the refrigerator for the layers to set completely.
  6. When chilled run a knife around the mould. Place a serving dish over it and turn it around.
  7. The first layer of jelly and fruits facing up over the second custard layer. Dig in and enjoy!

Be the first to post a comment.

Add a comment

UA-76114458-1