1 punnet strawberries
1 punnet blueberries
1 Jar of pitted Cherries (not in syrup - mine wasn't labelled so read the ingredients and check the sugar content, it should be less then 15g sugar per 100g)
1 tablespoon of gelatine
1 cup hot water
1 cup cold water
1L tub vanilla or plain yoghurt (low fat preferred)
1 cup self raising flour
3 eggs (separated)
1 cup milk
1 teaspoon vanilla extract
1/4 cup crushed or chopped nuts
*Optional
1 tablespoons chia seeds
1 cup frozen or fresh berries (extra)
1 - 2 tablespoons water
A large serving/ trifle bowl or 4 - 6 smaller, individual bowls
Cherry Jelly (make several hours ahead of time)
1/2 cup of pitted cherries (include juice from the jar)
1 cup hot water
1/2 cup cold water
1 tablespoon gelatine
Method:
Puree cherries, juice and cold water in a food processor until very smooth.
Dissolve gelatine in hot water. Once completely dissolved pour into cherry puree. Place in a container with a lid and leave in the fridge for several hours until firm.
*Berry Jam
Ingredients:
1 cup fresh or frozen berries or pitted cherries
1- 2 tablespoon water
1 tablespoon chia seeds
Method:
Puree berries and water in food processor. Add chia seeds and store in a jar in the fridge until ready for use
Pancake Rolls
1 cup self raising flour
3 eggs separated (reserve both yolk and egg white)
1 cup milk
1 teaspoon vanilla extract
Method:
Place flour in a mixing bowl and stir in milk, egg yolk and vanilla until smooth.
In a separate small mixing bowl beat egg whites with an electric mixer until stiff peaks form. Fold small portions of the egg white through the flour mixture until well combined
Heat a lightly oiled frying pan on a medium heat. Scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Cook until pancakes are golden brown on both sides.
Remove from the heat a set aside
Trifle Assembly
2. Spoon 1 tablespoon of juice from the jar of pitted cherries over each pancake (total 6 - 8 tablespoons)
3. Turn out Cherry jelly and cut into cubes about 2cm x 2cm, and arrange over the top of the pancakes
4. Top jelly and pancakes with generous dollops of yoghurt
6. Sprinkle with nuts. Refrigerate for several days until ready to serve