Gut Friendly Kombucha Trifle

Kombucha Jelly

1. To make kombucha jelly, pour Nexba Mixed Berry Kombucha into a saucepan.
2. Sprinkle over gelatin powder and allow to sit for 5 minutes to bloom.
3. Heat kombucha and stir consistently until dissolved over low- medium heat.  Add berries to warm liquid. Set aside to slightly cool. Pour into trifle bowl or serving glasses. Set in fridge for 30 mins – 1 hour or until set. Meanwhile, make sponge cake.

Gluten Free Sponge

1. Pre-heat oven to 180°C.
2. In a mixing bowl whisk eggs with rice malt syrup and vanilla. Add almond meal and baking  powder and combine well.
3. Pour into a lined loaf tin.
4. Bake in oven for 15-20 minutes or until cooked through. Allow to cool. Cut into small squares. Prepare the custard.

Custard

1. In a saucepan whisk coconut cream, vanilla and rice malt to combine over medium heat. Reduce  heat to low. Sift in corn flour and turmeric. Whisk continually until thickens. Remove from heat.  Transfer to heat proof bowl and allow to cool in refrigerator (will further thicken once cold).

Assembly

1. Spread sponge cake over set jelly layer.
2. Pour over custard.
3. Top with fresh seasonal fruit and whipped coconut cream or thick coconut yoghurt.

Recipe notes

• Sponge, jelly layer and custard elements can be made in advance. Assemble with fresh  ingredients on the day.
• Jelly quantity makes generous serves to cater for various sized serving glasses or one large trifle  bowl. Serve with one layer or multiple layers.
• To make a vibrant coloured jelly, use semi-frozen berries and add to warm gelatin liquid before setting.