Golden Peach Brioche Trifles
with Coconut Caramel & Lemon Curd
- Milk
- Gluten
- Soy
- Eggs
- Wheat
- Almond
- Hazelnut
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Celebrate a festive summer where everything’s peachy. These vibrant trifles are stacked with juicy peaches, spongy brioche, and rich cream and caramel. Give it at least 6 hours (or overnight) in the fridge to chill and set. Good things come to those who wait!
Ingredients
2 tin
Tinned Peaches
1 packet
Greek-Style Yoghurt
(Contains: Milk)
2 packet
Thickened Cream
(Contains: Milk)
8
Brioche Slices
(Contains: Milk, Gluten, Soy, Eggs, Wheat May be present: Hazelnut, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 packet
Coconut Milk
2 packet
Lemon Curd
(Contains: Milk, Eggs)
1 packet
Flaked Almonds
(Contains: Almond May be present: Hazelnut, Milk, Soy, Sesame, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut)
Not included in your delivery
50 g
butter
(Contains: Milk)
Cooking Steps
- Heat a large frying pan over medium-high heat. Toast shredded coconut until golden, 2-3 minutes. Transfer to a bowl.
- Return the pan to medium-high heat. Add coconut milk, the brown sugar and butter and stir to melt. Simmer until reduced, 5-6 minutes. Transfer to a bowl and set aside to cool.
TIP: Prepare the trifles a day in advance!
- While the caramel is cooling, in a large bowl or jug, add thickened cream and Greek-style yoghurt. Whisk with electric beaters until soft peaks form and almost double in size, 3-4 minutes.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted!
TIP: If you don't have an electric mixer, use a hand metal whisk!
- Drain tinned peaches.
- Roughly chop brioche slices and peaches.
- Layer each serving glass with half the brioche, coconut caramel, whipped cream, peaches and lemon curd. Repeat with remaining ingredients.
- Refrigerate for 6 hours or overnight.
- Store coconut in an airtight container.
- Sprinkle flaked almonds over peach brioche trifles to serve. Enjoy!
