Peach & Passionfruit Brioche Trifles

Name: Peach & Passionfruit Brioche Trifles with Coconut Caramel | Serves 4
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet shredded coconut; 1 tin coconut milk; 100 g brown sugar; 50 g butter; 1 packet thickened cream; 1 packet Greek-style yoghurt; 1 tin Tinned Peaches; 4 slices brioche slices; 1 passionfruit

with Coconut Caramel | Serves 4

4.3

(18)

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

Allergens:

Sulphites

•Milk

•Eggs

•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: Milk, Eggs, Gluten, Wheat; May be present: Milk, Sesame, Soy, Almond, Hazelnut, Lupin.)

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;)

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

• 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

• 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

• 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.