Vegan chocolate and cherry trifles

 

25 Min Prep    /    20 Min Cook    /    6 Serving

Ingredients : 

 21 ⁄2 tbsp pure maple syrup

1 tsp ground cinnamon

1 ⁄4 tsp ground ginger

Pinch of ground nutmeg

700ml reduced-fat soy milk

31 ⁄2 tbsp gluten-free cornflour

11 ⁄2 tbsp cocoa powder

250g fresh strawberries, hulled, sliced

125g fresh raspberries, halved, plus extra, whole, to serve

250g frozen pitted cherries or pitted fresh cherries, halved

60g (about 6) gluten-free vegan gingernut biscuits, coarsely crushed

250g (1 cup) Chobani Oat Yogurt Vanilla

Small fresh mint leaves, to serve

Method Steps : 

Combine the maple syrup, cinnamon, ginger, nutmeg and 600ml soy milk in a saucepan over medium heat. Bring to a gentle simmer. Place cornflour, cocoa and remaining milk in a small bowl and whisk until well combined and completely smooth.

Pour the cornflour mixture into the pan. Cook, stirring constantly, until the mixture comes to a simmer and thickens (should be thick enough to coat the back of a spoon). Transfer to a heatproof container or bowl. Cover the surface with plastic wrap. Set aside to cool completely then place in the fridge to chill (see notes).

Combine strawberries, raspberries and cherries in a bowl. Divide two-thirds of the mixture among six 250ml (1 cup) serving glasses. Top with a few tablespoonfuls of chocolate custard. Divide the biscuit and yoghurt among glasses. Top with remaining custard and fruit, extra raspberries and mint. Serve immediately.

Recette de cuisine