Nec­tarine, rasp­berry & al­mond cus­tard tri­fle

Healthy Food Guide (Australia) - - CONTENTS -

Serves 8 Cost per serve $4.05 Time to make 1 hour, plus chill­ing

dairy free vege­tar­ian

2 cups unsweet­ened al­mond milk

2 tea­spoons vanilla bean paste

4 egg yolks

2 ta­ble­spoons plain flour

¹⁄³ cup pure maple syrup

6 nec­tarines, stone re­moved,

cut into thin wedges

350g fresh or frozen rasp­ber­ries

6 mini jam sponge rolls, thinly sliced

¼ cup toasted flaked

al­monds, to serve Mint leaves, to gar­nish

1 To make the cus­tard, place al­mond milk and 1 tea­spoon of vanilla bean paste in a medium saucepan. Set over a medium heat un­til al­most boil­ing. 2 Mean­while, whisk the egg yolks, flour and ¼ cup of maple syrup in a large mix­ing bowl un­til smooth. Grad­u­ally pour hot milk over egg mix­ture, whisk­ing un­til well com­bined and smooth. Re­turn mix­ture to saucepan over low heat and cook, stir­ring, un­til the cus­tard thick­ens and coats the back of a wooden spoon. Re­move from heat and trans­fer to a large bowl. Cover sur­face of the cus­tard with plas­tic wrap and set aside to cool to room tem­per­a­ture; then place in the fridge to chill com­pletely. 3 Pre­heat oven to 180ºC. Line a large bak­ing tray with bak­ing pa­per. Place nec­tarines on tray; driz­zle with re­main­ing vanilla and maple syrup. Roast nec­tarines for 10–15 min­utes. Add rasp­ber­ries to tray and roast for a fur­ther 5–10 min­utes, or un­til nec­tarines ten­der. Set aside to com­pletely cool. Cover the roasted fruit and chill un­til re­quired. 4 To assem­ble, layer cus­tard, sponge rolls and roasted fruit, plus any pan juices, in eight serv­ing glasses. Gar­nish with al­monds and fresh mint. Serve. Cook’s tip The tri­fles can be as­sem­bled 3–4 hours be­fore serv­ing and kept, cov­ered, in the fridge. Sprin­kle with flaked al­monds just be­fore serv­ing.

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