Making a simple breakfast trifle is a delightful way to add variety to your days and is ideal for that special occasion. Like a traditional dessert trifle the ingredients are layered in a glass of bowl, and the texture enliven the taste and visual allure of the dish.
Multiple layers are formed from homemade fruit jelly (made beforehand), granola, berry sauce, fresh fruit, yogurt and other variations you may choose.
The granola adds crunch. It is a healthy dish that the whole family will enjoy.
Included are some tips for making fresh fruit jellies that can be used for desserts and other dishes.
Note: You can use other fresh fruits to make jellies by following the tips and recipe shown below
Puree the watermelon flesh after removing the seeds, and strain to get rid of excess liquid (otherwise reduce the amount of water added to the gelatin). Whisk the gelatin in the 3 tablespoons of boiling water in a bowl and then mix in the watermelon puree. Transfer into a jelly mold or small bowl, and refrigerate until set.
Gently warm the raspberries in a small saucepan. Add a tablespoon of icing sugar and stir to dissolve. Squeeze the mixture through a sieve and discard the pulp. Set aside in the refrigerator until needed.
Whisk the yogurt with rest of the icing sugar and the vanilla.
Make several layers of the components in a bowl or glass. Start with the jelly, then add layer of berry sauce, granola, yogurt cream and any fresh fruit you may want to add. Garnish with blossom or mint leaves.
Start by carefully following the directions on the packet to dissolve the gelatin. The main thing that goes wrong is that adding the fruit increases the water level to the point that the jelly wan't set. This can be easily overcome by adding less water to compensate. To ensure the fruit is distributed throughout the jelly rather than at the bottom, simply stir when the jelly starts to set in the fridge. Otherwise chop the fruit into smaller pieces of puree it. The other problem is that some fruits are better suited to fruit jellies than others. Some fruits interfere with the setting process.
Fresh bananas, blueberries, apples, peaches, plums, most other berries and pears.
Pineapple, guava, fig, mango, and kiwi fruits all contain an enzyme called 'bromelain', that interferes with the gelling process.