Dessert in a glass…my favorite!
I believe that you will have some cake leftovers or few ugly muffins that won’t be part of a beautiful Christmas table. If that’s your case, this dessert is for you!
The inspiration for this recipe is trifle.
The home of the traditional version of trifle was 18th century England. This trifle consisted of three or four layers, including some kind of fruit, alcohol-soaked sponge cake and cream. Fruits and cakes were often covered with homemade jelly and it was always served in a round bowl.
Jaffa trifle is a much simpler version served in a glass, and the only alcohols are those “liberated” by fermentation in water kefir. You can certainly soak the biscuit with alcohol that goes well with oranges or add a little bit to the jelly.
Now for the recipe!
Ingredients and preparation steps
This recipe has three layers:
The first layer – two handfuls of crushed biscuit that you press into bottom of a glass. The amount also depends on the size of the glass and how many glasses you want to fill.
The second layer – orange jelly
You will need:
- juice of 4 oranges
- water kefir or water
- 2 bags of powdered gelatin
Squeeze the juice of 4 oranges and add kefir or water to get total amount of 400 ml.
Also, it is important to pay attention to the temperature when making jelly with water kefir.
The temperature mustn’t be high because the heat will destroy the good bacteria from the water kefir, and we don’t want that at all.
Add orange juice and water kefir to a small sauce pan and heat gently.
Add the gelatin to the heated liquid, turn off the heat and stir until the gelatin is completely dissolved.
Pour into a glass over a layer of biscuits, leave at room temperature to cool completely then leave in the fridge overnight.
Third layer – persimmon mousse
Make this layer on the day you will serve the dessert.
You will need:
- 2 persimmons
- 2 soup spoons of raw cocoa
Wash the persimmons, cut into smaller pieces. Add all the ingredients to the blender and blend until you get a creamy mixture.
Add the mixture to the jelly and keep in the fridge until serving.
Garnish with coconut crumbs and if you want a sweeter taste, you can add as much honey as suits your taste. Be sure to taste a little of the mixture before adding any sweetener.
Enjoy the flavors!
