Recipes

Method

To make the jelly, Soak the gelatine sheets in cold water for 5 minutes. Place the frozen raspberries, sugar and 300ml water in a pot simmer over a medium heat. Simmer for 4 minutes, stirring to break down the raspberries. Stir in wine and simmer for a further 3 minutes. Remove from the heat. Squeeze out excess water from gelatine and add to pot. Stir until gelatine is dissolved. Strain jelly syrup through a fine sieve into a 4L trifle dish, add the fresh raspberries to the jelly, making sure they are submerged and refrigerate for 3 hours, or overnight.

To make the Yoghurt cake, Preheat oven to 180˚C. Spray a 23cm springform cake pan with baking spray, line bottom with a round of baking paper. Set aside. In a medium mixing bowl sieve together flour, baking powder, baking soda and salt. In a separate mixing bowl whisk together sugar, yoghurt, olive oil, eggs and vanilla extract until combined. Pour flour mixture into yoghurt mixture then stir mixture until combined. Pour cake batter into prepared springform cake pan and spread into an even layer. Bake until toothpick inserted into centre comes out clean or with a few moist crumbs, about 30- 35 minutes. Put aside to cool on a cake rack.

To make the raspberry coulis, place all ingredients in a medium pot with 1/3 cup (80ml) water. Simmer over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 10 minutes, or until thickened. Strain through a fine sieve into a jug and set aside to cool. To make the Yoghurt cream. Whisk the cream & icing sugar till medium peaks form. Fold in the Greek Yoghurt.

To assemble - Add a few large spoonfuls of the trifle yoghurt cream over the set jelly. Add a few dollops of coulis. Cut the sponge into large squares and arrange on top, slightly overlapping. Dollop over the remaining coulis, then finish with the remaining yoghurt cream. Garnish with fresh raspberries & chopped pistachios. Serve or can cover and refrigerate overnight.

Note: Garnish with 1 punnet fresh Raspberries and 80g Pistachios shelled & roughly chopped