Peach & Passionfruit Brioche Trifles
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Peach & Passionfruit Brioche Trifles

Peach & Passionfruit Brioche Trifles

with Coconut Caramel | Serves 4

With luscious layers of coconut caramel, cream and juicy peaches, these make-ahead trifles are truly delicious!

Allergens:
Sulphites
•Milk
•Egg
•Gluten
•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

shredded coconut

(Contains Sulphites;)

1 tin

coconut milk

1 packet

thickened cream

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 tin

Tinned Peaches

4 slices

brioche slices

(Contains Egg, Gluten, Milk, Wheat; May be present: Lupin, Sesame, Soy, Milk, Almond, Hazelnut. )

1

passionfruit

Not included in your delivery

100 g

brown sugar

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

50 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2120 kJ
Fat33.8 g
of which saturates24.1 g
Carbohydrate56.4 g
of which sugars43.1 g
Protein7.2 g
Sodium215 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Heat a large frying pan over medium-high heat. Toast shredded coconut until golden, 2-3 minutes. Transfer to an airtight container until you are ready to serve. • Return pan to medium-high heat. Add coconut milk, the brown sugar and the butter and stir to melt. Simmer until reduced and turned to caramel, 5-6 minutes. Transfer to a bowl and set aside to cool.

TIP: Prepare the trifles a day in advance!

2
2

• While caramel is cooling, place thickened cream and Greek-style yoghurt in a large bowl. Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.

TIP: If you don't have electric beaters, use a metal hand whisk! TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted!

3
3

• Drain tinned peaches. Roughly chop brioche slices and peaches. Halve passionfruit and scoop the pulp into a small bowl. • In four glasses or jars, layer some of the brioche, coconut caramel, whipped cream, peaches and passionfruit pulp. • Repeat the layers with the remaining ingredients, making sure you finish with the cream. Refrigerate for 6 hours or overnight.

4
4

• When the trifles have set and you are ready to serve, sprinkle toasted coconut over peach and passionfruit brioche trifles. Enjoy!