Dairy Free Trifle

[Kamagrian]

This isn't so much a recipe, as a response to my own trifle craving. I adore trifle - it's been a loved comfort food since I was a child, so I've been trying to put a dairy-free version together. It's currently waiting to be assembled, so I'll place how I'm making it here and tell you how it tastes later, when I plan to sit down and attack it with a teaspoon. :drool:

-------------

One pack raspberry jelly (I use Rowntree's Sugar-Free jelly)
Several Sainsbury's Sponge Fingers (low-fat and dairy-free)
One carton Alpro Custard
One recipe soya 'cream' (see below)
Decorations - grated chocolate, etc.

Make up jelly according to instructions. Layer lots of sponge fingers in a suitable bowl, pour over the warm jelly and ensure that all the sponge fingers are covered to soak up the liquid. Leave to set and cool.

When cool, pour the cold custard over the jelly and smooth with the back of a spoon. Make soya 'cream' as below and spread over top of trifle. Decorate with grated dairy-free chocolate, silver balls or anything else that takes your fancy.

Hide in a locked room with whole bowl and a teaspoon, play loud music to disguise blatant scoffing noises, and enjoy.

An alternative is to make the trifle without the cream, then pour some Soya Dream (or similar) over each portion when served.

-------------

Soya 'cream'

This is a US recipe so in cups, but there are conversion charts available on the net. I found it on a message board and it sounds less hassle than the gelatine-based one I'd seen before, so I thought I'd give it a try. I'll give you a full report when I've eaten some, but this is the recipe I'm using to top my trifle:

1/4 cup soya milk
2-4 dsp sugar
1/2 tsp of vanilla extract
1 tsp of corn flour
1/2 cup oil

In food processor or blender, blend together the milk, sugar, vanilla extract, and corn flour. Slowly drizzle in the oil while the blender is running. Blend until smooth and creamy. Chill for 1 hour before using. Makes approx. 3/4 cup.

[Edit: I made this cream up and, although nice-tasting (I used 2 spoons of sweetener), it didn't seem to set into a thick cream. This might be because I used a granulated sweetener instead of sugar, or because I didn't drizzle the oil slowly enough. I've whipped up an egg white into stiff meringue and folded it into some of it, and put it in the fridge to see what happens!]

[cnc]

Gill, this seems more like a lab experiment to me!!
Good luck and I hope you enjoy your 'trifle'

[linny]

Thanks for that! I have to make 'fruitless' trifle for my fussy family but this looks a good one to try.:)

[Kamagrian]

Gill, this seems more like a lab experiment to me!!
Good luck and I hope you enjoy your 'trifle'

Definitely kitchen alchemy, but needs must! Anyway, I'm stuck in the house at the moment, so experimentation keeps my mind off how much I'm missing work. :D

The whipped 'cream' seems to be nice and thick now, and tastes like Bird's Dream Topping to me! The jelly's nearly set (I didn't put fruit in it as I only had pineapple to hand and that stops it setting) so it looks like it's going to be a pleasant enough dessert. Cross your fingers for me - I've been craving the stuff for days! The only non low-fat bit is the oil in the topping, otherwise it's perfectly within the letter of the law regarding my food restrictions. Might even grate a little vegan choccy over the top to serve after my candlelit dinner tonight...

Adding to this a bit later - trifle topping was runnier than I'd have liked, but I enjoyed it! It was obviously quite nice as my bf ate two large portions, then spent a while complaining he was going to explode. ;)

[matt]

trifle with no sherry or other alcohol with the sponge fingers???????:o

[Nic]

I discovered 'squirty' non-dairy cream recently (its in the non-dairy products bit) which is in my local health food shop and available from veganstore. I think that it might be the solution to the topping issue - and its fairly (compared to normal cream) low fat and low calorie.

I do agree with Matt that trifle should have alcohol in (if you can have alcohol).

Nic

[Kamagrian]

Oh wow! I didn't realise you could generally buy the non-dairy squirty cream, I've only seen it on veganstore, and that's an expensive way to buy if you only want a few things! :D I shall definitely keep a look out.

Matt - don't remind me it didn't have sherry in! I love sherry trifle, but I can't have it at the moment. Can I join you in that corner for a sulk? ;)

[cnc]

Gill stop sulking, just think you got to eat trifle at the very least!! :eat: (I don't like trifle nor am I a huge fan of alcohol, so its all useless to me!!)

[Kamagrian]

Nah, I'm not sulking really - just that I love properly made sherry trifle as a treat. It was nice to be able to kill my trifle craving (I don't get them often) and amuse myself creatively at the same time. Out of the whole huge bowlful, though, I only got one portion as it was immensely popular with the other two people who are around at the moment! :lol2:

[matt]

sherry nice but soak them in tia maria even nicer.:drool:

[Twinkle]

I discovered 'squirty' non-dairy cream recently (its in the non-dairy products bit) which is in my local health food shop...

The benefits of living in London, eh? I don't suppose your locak hfs is a chain? then I could cite precendent for getting one round here to get some in.

I recently got some oat cream from Asda (in fact, it was looking up that that brought me to this forum) for something like 69p, now I'll have to wait until I have more people in the house to make a trifle for it to go on (otherwise I will eat it all myself).

[Pam]

I've not seen the oat cream, is it thick or whippable at all?

My local health food shop can't get Soyatoo whipping cream or squirty as the only wholesaler doing it at the moment is called The Health Store and is one that they don't currently use. A bit of blow for us northerners.

[whitewabbit2001]

can u make soya dream thicker? or the custard cos my trifle looks kind of RUNNY!
:(

[pinkfairy]

Soyatoo is the name of the squirty cream. It also comes in a carton which you can use a double cream or whipping cream. The kids love it. It doesn't last long. My local health food store beanfreaks ordered it for me. Today I went to pick up my second order and she said she had ordered more to keep in stock. But she had sold most of it over the weekend. Hopefully it will soon be widely available.

Hope you enjoy your trifle!!!!!!!!!!!!!

Jane

[Pam]

I make my custard using Birds Custard Powder and soya milk, then you add more powder to make a thicker custard (mix about 3 heaped tbsp of powder with a little from 1 ltr soya milk and 3 tbsp of sugar, then mix in the rest of the milk in a large jug or bowl, microwave on full power, stirring every minute or two to stop lumps forming, don't stop cooking until it has started rising up the bowl or it won't be cooked and will taste bitter). You have to keep stirring it every few minutes whilst it cools or you will get a very solid custard.

As for the cream - try to get Soyatoo if you can (not available around here yet) as this is the only whippable cream on the market. I have seen recipes for thickening Soya Dream using gelatine sheets (or vege alternative) but I have never tried it - I really should have a go as I miss trifle so much. There's also a ready whipped cream made by Rich (Rich's?) that has been spotted in jewish deli's and this is also dairy free but only useful if you can find it.

I have tried increasing the fat content in soya dream to whip it but this has little effect. You can get a very soft froth on it by whipping it to death and a little lemon juice helps thicken it a little (but also flavours it). I think the best alterntive would be to do a trifle without the cream and just pour some over when serving it.

If you come up with anything please let me know.

[Copper]

Rich's cream is in fact a frozen "cream" in a carton. You thaw and then whip it. I have tried it but was not really impressed with the taste.

[Pam]

But did it whip to a reasonable consistency? There are so many tastes in a trifle that it would probably not be too noticeable, especially with a bit of sugar added.

[Copper]

It was so long ago I can't remember - sorry!

[Nic]

Have you thought about topping the trifle with vanilla soya dessert (you'd need the half litre packet, not the little individual pots, otherwise it would get a bit expensive and fiddly)? That's thick like custard (though it wouldn't quite 'set') and tastes right. Or does it have to be cream?

Nic

[Twinkle]

There are plenty of thickening agents you could add to that custard to get it to set if you wanted to, like arrowroot or cornflour, as well.

[Flora]

[quote=Pam;10557]I make my custard using Birds Custard Powder and soya milk, then you add more powder to make a thicker custard (mix about 3 heaped tbsp of powder with a little from 1 ltr soya milk and 3 tbsp of sugar, then mix in the rest of the milk in a large jug or bowl, microwave on full power, stirring every minute or two to stop lumps forming, don't stop cooking until it has started rising up the bowl or it won't be cooked and will taste bitter). You have to keep stirring it every few minutes whilst it cools or you will get a very solid custard.

Hi Pam,
Just reading the thread about Trifle, coz I lovvvvvve Trifle :D & I see you use Birds Custard powder. What are the ingredients in that because I use the instant stuff for the kids & that's full of Milk.
I'd love to taste real custard again!:)
I can't eat wheat aswell as dairy so I'm hoping that won't be in there.
My Grandad usd to make a wicked sherry trifle, more sherry than anything else! :D
Flora x

[Pam]

I think the proper custard powder is just cornflour, colour and vanilla flavour. You mix it to a paste with a little milk (I usually use soya) then you can either mix in the rest of the milk and microwave, stirring every minute or two, or you can bring some milk almost to the boil and mix it with the paste then return to the pan and bring to the boil whist stirring until thickened.

If you want something a bit quicker you can buy Alpro ready to pour custard in cartons (500ml I think for about 95p) - available in most supermarkets or health food shops.

[matt]

to be fair, proper custard is sugar egg yolks and hot milk ( or substitute) which then thickens over heat. you could add some cornflour.

[goose]

I dont really see the difference in the tastes of custard, i think the Alpro stuff tastes the same as the real stuff. But have tried the sainsbury own freefrom, Ehk, not good.

[Flora]

Thanks for that Pam, I'm going to have to get some now & try it out! :)
Making it from scratch seems too much like hard work & I know it would prob taste yuk!
I've tried the Alpro one & I don't like the taste. I don't like the Soya dream either.
Now all I need are wheat free trifle finger sponges!!! :rolleyes:

[Betsy]

I dont really see the difference in the tastes of custard, i think the Alpro stuff tastes the same as the real stuff. But have tried the sainsbury own freefrom, Ehk, not good.

I agree with goose, the alpro custard is luverrrrly :D , I had some at christmas, it didn't taste any different to me.

Hi all *waves*