Valentines Red Velvet Trifle
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I’ve been so looking forward to sharing this recipe with you because it is one of my all time favourites and one of the most beautiful desserts. I created this recipe several years ago for a very special charity fundraiser event I was cooking for and I needed to come up with something that was really really special, decadent and a real show-stopper for the grand finale of the meal.
It is made up of the most delicious layers of red velvet sponge cake, strawberry coulis, fresh or frozen strawberries and the most delicious vanilla cashew cream. Put together it makes the most scrumptious combination of richness, deliciousness & freshness. For that event I served it in beautiful champagne glasses and a sparkler sparkling on the top. It was a really beautiful and delicious final course!
The next time I’ve served it publicly was for my ‘Evening of Natural Fine Dining’ supper club at Netil House last August where the theme of the course was passion, love and abundance. I served this trifle in beautiful brandy glasses on a plate with a strawberry dipped in raw chocolate, a red rose and raw cocoa dusted over the top of it all. Together it was such a beautiful presentation of love and so many of my guests talked for weeks afterwards about that chocolate scented red rose!! So yum.
So I couldn’t think of a more suitable dessert to share with you for Valentines Day. To make for a loved one or just to make it for yourself because you are THAT wonderful!
There are a few different elements to this recipe but all you really need is organisation and to get your timings right and you’ll do fine.
I really hope you enjoy it!
- 1 cup Spelt Flour (Or Chestnut Flour if you need gluten free)
- Pinch sea salt
- ½ Tbls Baking Powder
- 2 Tbls Cocoa Powder
- ½ Cups Beet Juice (approx 1 – 1 ½ beets)
- ¼ Cup Coconut oil or olive oil
- ½ Cup Maple Syrup or Brown Rice Syrup
- ¼ Cup Soy/Rice or Almond Milk
- 1/3 Cup Apple Juice
- ½ Tbls Vanilla Extract or Vanilla Powder
Red berry puree
- 2 Cups Fresh or Frozen Strawberries (Use fresh if they are in season and frozen if they are not)
- 3 Tbls Rice Syrup or Maple Syrup
- A little apple juice if needed (for right consistency)
Vanilla Cashew Cream
- 1 1/2 Full Cups soaked cashews (soaked for at least 20min in boiling water or 1 hour)
- 3-5 Cups Soy/Almond or Rice Milk (more if you need to add after for right consistency)
- Pinch Salt
- 1 Tbls Vanilla Powder
- ¼-1/2 Cup Maple Syrup
- 2 Cups Fresh or Frozen Strawberries (Use fresh when they are in season and frozen when they are not)
- 2 Tbls Raw Cocoa Powder for garnish
– First cook the soaked blackbeans in double the amount of water and a strip of kombu. Bring to a boil and let it simmer for 55min-1hr until beans are nice and soft. Then drain and keep the cooking water afterwards in a glass container or jar in the fridge.
– Or you can also use blackbeans in a can but I wouldn’t suggest you drink this juice as I don’t know how or where it has been prepared.
– Whilst the beans are cooking, strip the kale from the stalks and add to a large mixing bowl. Add the lemon juice, 2 pinches of sea salt and olive oil and massage firmly with your hands for approx 5-8min until the kale is nice and soft and no longer feels fibrous and tough.
– Put aside once done
– Take cooked blackbeans and season with cinnamon, paprika, tamari or shoyu and tomato puree and mix in very well until beans become nice and creamy. Taste – add a pinch of sea salt if it needs it.
– Add the massaged kale into a large salad serving bowl, add the avocado diced into cubes, the alfalfa and then the blackbeans in the centre.
– Sprinkle the sprouted beans over the top of the entire salad and drizzle olive oil.
Voila! You’re done! Enjoy x