Ingredients
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the mousse layer:
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2 ripe mangoes (about 2 pounds), peeled and chopped
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1 cup unsweetened almond milk
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2 tbsp agave nectar or maple syrup
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1/2 teaspoon vanilla extract
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2 tablespoons gelatin sheets (omit for vegan option)
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the jelly layer:
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1 box (6 ounces) blackcurrant juice concentrate
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1 can (13.5 ounces) full-fat coconut milk
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2 envelopes unflavored gelatin
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the custard layer:
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3 cups unsweetened almond milk
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1/2 cup + 2 tablespoons cornstarch
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1/4 cup plus 1 tablespoon granulated sugar
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1/2 teaspoon salt
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1/2 teaspoon pure vanilla extract
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the crust :
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1 cup gluten -free graham cracker crumbs
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2 tablespoons unsalted butter, melted
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1/4 cup maple syrup
Directions
Sub-title: A Colorful, Textured, and Delightfully Sweet Treat Inspired by Worldly Flavors
Ingredients:
For the mousse layer:
– 2 ripe mangoes (about 2 pounds), peeled and chopped
– 1 cup unsweetened almond milk
– 2 tbsp agave nectar or maple syrup
– 1/2 teaspoon vanilla extract
– 2 tablespoons gelatin sheets (omit for vegan option)
For the jelly layer:
– 1 box (6 ounces) blackcurrant juice concentrate
– 1 can (13.5 ounces) full-fat coconut milk
– 2 envelopes unflavored gelatin
For the custard layer:
– 3 cups unsweetened almond milk
– 1/2 cup + 2 tablespoons cornstarch
– 1/4 cup plus 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon pure vanilla extract
For the crust:
– 1 cup gluten-free graham cracker crumbs
– 2 tablespoons unsalted butter, melted
– 1/4 cup maple syrup
Instructions:
1. Prepare the mousse layer: In a high-speed blender, combine the mango, almond milk, agave nectar, and vanilla extract. Blend until smooth, about 2 minutes.
2. If using gelatin, dissolve it in a small bowl with 1/4 cup cold water for 5 minutes. Once softened, squeeze out any excess liquid and stir into the mousse mixture. Pour into a 9×9-inch baking dish lined with parchment paper.
3. Refrigerate for at least 1 hour to set.
4. Meanwhile, prepare the jelly layer: Combine the blackcurrant juice concentrate, coconut milk, and gelatin in a medium saucepan over low heat. Whisk until the gelatin has dissolved, about 5 minutes. Remove from heat and let cool completely.
5. Stir in the custard layer: Carefully pour the cooled custard mixture on top of the chilled mousse layer. Use an offset spatula or knife to gently swirl together without deflating the layers. Cover with plastic wrap and refrigerate for another 1-2 hours or until set.
6. Assemble the trifle: Divide the prepared crust among four serving glasses or ramekins. Top each one with a layer of the trifle, dividing evenly. Garnish with fresh mint leaves and serve immediately.
Difficulty Level: Medium
Serves: 4
Note: To make this recipe oil-free, simply use a non-stick skillet or baking dish instead.
Steps
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1
Done
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Prepare the mousse layer: In a high-speed blender, combine the mango, almond milk, agave nectar, and vanilla extract. Blend until smooth, about 2 minutes. |
|
2
Done
|
If using gelatin, dissolve it in a small bowl with 1/4 cup cold water for 5 minutes. Once softened, squeeze out any excess liquid and stir into the mousse mixture. Pour into a 9x9-inch baking dish lined with parchment paper. |
|
3
Done
|
Refrigerate for at least 1 hour to set. |
|
4
Done
|
Meanwhile, prepare the jelly layer: Combine the blackcurrant juice concentrate, coconut milk, and gelatin in a medium saucepan over low heat. Whisk until the gelatin has dissolved, about 5 minutes. Remove from heat and let cool completely. |
|
5
Done
|
Stir in the custard layer: Carefully pour the cooled custard mixture on top of the chilled mousse layer. Use an offset spatula or knife to gently swirl together without deflating the layers. Cover with plastic wrap and refrigerate for another 1-2 hours or until set. |
|
6
Done
|
Assemble the trifle: Divide the prepared crust among four serving glasses or ramekins. Top each one with a layer of the trifle, dividing evenly. Garnish with fresh mint leaves and serve immediately. Difficulty Level: Medium Serves: 4 Note: To make this recipe oil-free, simply use a non-stick skillet or baking dish instead. |
