Peach & Passionfruit Brioche Trifles
with Coconut Caramel | Serves 4
- Sulphites
- Milk
- Eggs
- Gluten
- Wheat
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Lupin
With luscious layers of coconut caramel, cream and juicy peaches, these make-ahead trifles are truly delicious!
Ingredients
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: Eggs, 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, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
50 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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!
• 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!
• 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.
• When the trifles have set and you are ready to serve, sprinkle toasted coconut over peach and passionfruit brioche trifles. Enjoy!
