Allergy Free Sherry Trifel with Clementine jelly….
You can’t have Christmas dinner without trifle so here is a great allergy free version of this great sweet!!! The clementine jelly works really well with the sponge. I make this in glasses so I can put sherry in the ones for adults.
The juice of 15 clementine
3tbsp of honey
5 sheets of gelatine leaves
6 muffins @ http://cathalscookbookallergyfree.com/christmas-recipes/christmas-muffins/
Sherry for the adults
200g strawberries washed, hulled and chopped
200g blueberries washed
Alpro soya custard 500ml
Alpro soya single cream 250ml
Finely grated allergy free chocolate to serve
Squeeze the clementine and leave to one side. Put the water and honey into a pan and heat. Place the gelatine leaves into a bowl of cold water to soften about 5 minutes.
Slice a muffin and place one in each glass and add the sherry to the adults glasses, then add the fruit to each glass.
Pour the clementine juice into the hot water and honey mix. Then add the gelatine leaves one at a time making sure each one has dissolved.
Pour this over the fruit and the muffin in the glass and place in the fridge to set.
To serve pour the custard on top and then add the cream and finally add the grated chocolate yum! yum!
You could use the coconut cream if you like I like this pouring cream.
You can do these in advance I have mine done 2 days before.