with MARIGOLD PowerBeans Reduced Sugar Fresh Soya Milk
Rainbow Trifle
Made With MARIGOLD
PEEL FRESH Powerveggies & Fruits
Ingredients
3 tbsp warm water
3 tbsp gelatine powder
2 cups MARIGOLD PEEL FRESH Powerveggies & Fruits
2 cups single cream
1/4 cup icing sugar
1x 6-Inch diameter vanilla sponge or pound cake
500g fresh cherries, stoned and halved
Whole fresh cherries, for garnishing
Method
1
To make jelly, place warm water in a bowl and pour gelatine powder over. Leave for 5 minutes. The gelatine should swell up and turn spongy.
2
Pour MARIGOLD juice in a small saucepan over low heat.
3
Add gelatine mixture and stir until it dissolves, about 3 minutes. The juice should be slightly warm, not hot. Set aside.
4
Place cream and icing sugar in a large metal bowl and whip with a whisk till it forms soft peak. Set aside.
5
In a large trifle bowl or individual trifle bowls, arrange a layer of cake on the base.
6
Pour over 1/2 cup of the MARIGOLD Powerveggies & Fruits jelly mixture and top with a layer of halved fresh cherries.
7
Top with a layer of sweetened whipped cream. Repeat with the remaining ingredients, ending with a layer of whipped cream.
8
Garnish with a whole fresh cherry. Refrigerate for at least 4 hours before serving.
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