Simon Rimmer's NOMO Creamy Choc & Raspberry Trifle
The celebrity chef Simon Rimmer has developed a showstopping ‘NOMO Creamy Choc & Raspberry Trifle’ to celebrate the month to show that a recipe which uses free from alternatives can be just as impressive and delicious.
Ingredients
- Swiss Roll
- 30g gram flour
- 125g gluten free self-raising flour
- 200ml water
- 1 tsp baking powder
- 45ml veg oil
- 125g sugar
- Half tsp xanthan gum
- 75g raspberry jam
- 150g raspberries
- 75g block NOMO Creamy Choc broken into squares
Jelly
- 450ml raspberry juice (I like Luscombe Raspberry Crush)
- Agar Agar or similar product to set the liquid
- 1 tsp rose water
Custard
- 50g cornflour
- 440ml coconut milk tin
- 60ml plant cream
- 75g sugar
- Tsp vanilla
- 100g of NOMO Creamy Choc – melted
Topping
- 275ml whippable plant cream
- 2tsp icing sugar
- Tsp vanilla paste
Garnish with more grated NOMO Creamy Choc and more raspberries
Method
- To make the cake, combine the gum, chickpea flour and baking powder
- Add water and whisk until smooth
- Add the sugar and then fold in the flour
- Spoon the mixture into a swiss roll tin
- Bake at 180c for 25mins
- Tip onto a lightly moist tea towel. Roll up from the short side. Cool
- Unroll the sponge, add the jam and re-roll
- Cut the swiss roll into slices and place a piece of NOMO Creamy Choc in the centre
- Arrange these to cover the whole base of a 1.5 litre trifle bowl. Add half the fruit and NOMO Creamy Choc.
- For the jelly, make the jelly as per the Agar or Veg Gel instructions. Cool slightly.
- Pour the jelly over the sponge. Immediately add the remaining fruit and NOMO Creamy Choc. Give the mix a little shake to settle the liquid. Chill until fully set.
- To make the custard, beat the coconut milk until smooth.
- Add a little of this to the cornflour to make a smooth paste
- Gradually whisk in the rest of the ingredients, except the NOMO Creamy Choc.
- Pour the mixture into a pan and bring slowly to the boil. Turn down to a simmer but keep stirring to thicken. Then add the melted NOMO Creamy Choc.
- Take the custard off the heat. Lay a piece of baking parchment on top and cool.
- Once the jelly has set, beat the custard to make it smooth and then spoon it on top of the jelly.
- Whip the cream with the sugar and vanilla paste. Put this into a piping bag and pipe even ‘blobs’ all over the surface. Decorate with fruit and more NOMO Creamy Choc.
- Serve and await immediate gratification from your guests
