LOW-CARB RHUBARB TRIFLE
Trifle is a traditional British dessert that comprises layers of fruit gelatin, custard, fruit, cake, and whipped cream. This trifle recipe features rhubarb, a very popular ingredient in British crumbles and pies, that just happens to be extremely flavorful, and low-carb. This recipe involves quite a few steps, so perhaps not best for a quick and easy dessert, but well worth it for a special occasion and a spectacular center piece for celebrations!
makes: 14 SERVINGS
prep time: 1 HOUR (PLUS CHILLING)
cooking time: 30 MINUTES
Rhubarb Gelatin Base
4 teaspoons powdered gelatin (or 12 regular-size gelatin leaves)
10 ounces (295 g) fresh rhubarb (approximately 4 large stems)
3 ½ cups (840 ml) water
1 cup (190 g) Sola sweetener
½ recipe vanilla sponge cake CLICK HERE FOR RECIPE
1 recipe crème anglaise custard CLICK HERE FOR RECIPE
4 ounces (110 g) full-fat cream cheese, softened
Seeds of ½ vanilla bean or 1 teaspoon natural vanilla extract
½ cup (95 g) Sola sweetener
1 ½ cups (360 ml) heavy/double cream
¼ cup chopped roasted pistachios
1 cup (140 g) fresh raspberries
1. Sprinkle the powdered gelatin over one-half-cup water (taken from the three-and-a-half cups of water total) and whisk with a fork. Let the mixture rest for five minutes to bloom. If you are using gelatin leaves, place them into a bowl of cold water to soften.
2. Slice the rhubarb into one-inch chunks and place them into a large saucepan with the water, powdered gelatin mixture (if using), and Sola sweetener. Turn the heat to medium-high and bring the mixture to a boil, reduce the heat to a rolling simmer, and continue to cook for approximately 10 minutes, until the rhubarb is tender but still holding its shape. Remove the pan from the heat and let the mixture cool
3. If you are using gelatin leaves, remove them from the water and squeeze hard to remove as much of the liquid as you can, then add them into the rhubarb mixture. Stir well to ensure that the gelatin is fully dissolved and combined.
4. Make the crème anglaise custard according to the recipe instructions, then set aside to cool to room temperature.
5. Cut the cooled vanilla sponge cake (cooked to recipe instructions) into small squares and place them into the bottom of a large trifle bowl. Pour the completely cooled (just before it beginning to set) rhubarb mixture over the cake, and place the trifle dish into the refrigerator for approximately three hours.
6. Once the rhubarb gelatin has set, pour the crème anglaise custard on top to form a layer, and return to the fridge for another hour.
7. Meanwhile, make the topping: place the cream cheese, vanilla, and Sola sweetener into a large bowl or stand mixer, and whisk with an electric hand whisk or the whisk attachment, until smooth, then gradually add the cream while whisking on medium speed.
8. Once the cream has been fully incorporated, whisk the mixture on high speed until stiff peaks are formed.
9. Spoon the cream cheese mixture into a piping bag and decoratively pipe onto the top of the trifle. If you don’t have a piping bag, you can just spoon the topping over the trifle and smooth with a rubber spatula.
10. Top with trifle with chopped pistachios and fresh raspberries.
The cake on the bottom of the trifle has a tendency to float up once you add the liquid rhubarb mixture. To avoid this happening, make sure the rhubarb mixture is very cold and just starting to set, before pouring it over the cake and proceeding with the recipe.