Cremora & Purejoy Trifle

By Foodies of South Africa · 300 min

Ingredients

Instructions

1. Put the carton of berry juice into a small pot over medium heat with 1 cup of blueberries and bring to the boil. When the blueberries are soft and the liquid is dark purple, take it off the heat and let it cool slightly.
2. Sprinkle both sachets of gelatine over ½ cup of cold water in a small bowl and leave for about 10 minutes to bloom.
3. Stir the bloomed gelatine into the warm juice until fully dissolved. Pour half of the mixture into the trifle dish and refrigerate for about an hour until fully set. Keep the rest at room temperature for the second layer.
4. While the jelly sets, put 1 cup of blueberries, ¼ cup water and 1 tablespoon lemon juice into a small saucepan. Cook over medium heat until the berries break down into a compote, then remove from the heat.
5. Once the jelly has almost set, whisk half of the cream creamer with ¼ cup water in a large bowl with an electric beater until combined. Add half of the condensed milk and whisk until airy. While whisking slowly, add ¼ cup lemon juice; the mixture will thicken. Set aside.
6. When the first jelly layer is set, lay a single layer of lady finger biscuits on it. Spoon half of the compote over the biscuits, spread the cream mixture over them evenly, and refrigerate 45 to 60 minutes until set to the touch.
7. Once the cream layer has set, pour the remaining jelly over it slowly, running it down the back of a metal spoon. Refrigerate until fully set.
8. Repeat the biscuit and compote layer, reserving 1 tablespoon of compote for decoration. Make the cream mixture again as in step 5 and spoon it over the biscuits.
9. Decorate with the remaining blueberries, the reserved compote and the silver balls. Refrigerate 45 to 60 minutes until set.

Summarized from Foodies of South Africa's video. Watch it for the details.

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