Bursting with vibrant colors and exotic flavors, these vegan trifle jars make for a delicious (and a bit extra) dessert. Tangy and punchy pomegranate arils with flakes of soothing caramelized white chocolate, salty, nutty, delicate and sweet pistachio cream, slices of soft and tart golden kiwi, cubes of vanilla sponge, a crunchy sprinkle of granola and pillowy whipped cream. Is there anything more you could want?
Ingredients (for 8 jars)
Pomegranate Jelly
450g pomegranate juice
250g water
100g sugar
1 1/2 tsp agar agar
Pistachio Cream
104g pistachios
125ml oat milk
16g vegan butter
75g white chocolate
30g cornstarch
300g oat milk
400g coconut milk
100g sugar
Cake
112g vegan butter
200g sugar
1 tsp vanilla paste
250g flour
2 tsp baking powder
1/2 tsp salt
240ml buttermilk (combine 1 Tbs lemon juice with 240ml soy milk)
Caramelized White Chocolate
150g vegan white chocolate
To assemble
4 kiwis (I used golden kiwis)
1 pomegranate
250ml vegan whipping cream (whipped to soft peaks and sweetened to taste)
your favorite granola (I used a homemade hazelnut one that wasn't too sweet)
Instructions
1. Make the jelly by whisking all the ingredients together in a pot and bringing it to a boil over medium high heat. Keep it at a simmer for 4 minutes, whisking frequently. Then take it off the heat and divide between your jars. Chill in the fridge until set.
2. Make the pistachio cream by pouring the pistachios into boiling water and cooking them (at a boil) for 4 minutes (this will help soften them). Drain the nuts and rub them with a kitchen towel to remove the skins. Transfer to a food processor with 65ml of the milk and blend until smooth (about 5 minutes). In a saucepan melt the white chocolate, remaining 60g of milk and vegan butter together. Add to the smooth pistachio paste and blend everything together.
3. In the same pot whisk the cornstarch with a splash of the oat milk to dissolve it. Once it is smooth add remaining oat milk, coconut milk and sugar. Whisk everything together and cook on medium heat until the mixture is thickened (about 10 minutes after it starts to bubble). Add this custard mixture to the pistachio and blend it together. Set it aside in the fridge to chill.
4. Make the cake by preheating the oven to 180°C and line a 29 x 18cm pan with parchment paper. Cream together the butter, sugar and vanilla paste, once it is fluffy, add the flour baking powder and salt. Mix until there are only small chunks of creamed butter left, then add in the buttermilk and stir until just incorporated. Spread the thick batter in the prepared pan and bake until the cake pulls away from the edges or springs back when touched. Let it cool for 20 minutes in the pan before transferring to a cooling rack. Once completely cooled, cut into thin rectangles.
5. Caramelize the white chocolate by turning the oven to 120°C and lining a tray with parchment paper. Spread the white chocolate on the tray and bake stirring every ten minutes until the chocolate is golden in color. Depending on the cocoa content of the chocolate it will take 30-60 minutes. Once the chocolate is done, cool to room temperature, then stick it in the freezer for 10 minutes before breaking it into small pieces with your hands.
To assemble: Top the layer of jelly with pieces of cake (in order to prevent sogginess, I dried my cake out a bit first by microwaving the chunks for 40 seconds), then sprinkle over some kiwi slices, white chocolate pieces and granola. Next, a layer of the pistachio cream, topped with a layer of pomegranate arils, cake, white chocolate, more pistachio cream and finally, your whipped cream (then maybe some more white chocolateđ). Voila!
Pistachio cream inspired by Inside the Rustic Kitchen
Cake recipe altered from Loving it Vegan
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