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A trifling challenge...


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20 replies to this topic

#1 Mamabug

Posted 11 December 2012 - 05:50 PM

It just wouldn't be Christmas without trifle in my family. Last year, the wondrous EB cohort provided a plethora of 'alternative' trifle recipes to help me jazz up the tired old version my mother has been serving since, oh, the Bronze Age.

This year presents a totally different challenge: my 1yo, 7yo and myself are on the RPAH elimination diet.

This means we CAN have:
- pears. Peeled.
- gelatine
- rice milk
- eggs
- pear jam/conserve
- scotch, vodka and gin
- wheat flour
- vanilla
- cocoa powder
- 70% cocoa chocolate
- banana (which I can tolerate)
- pawpaw (which I really do not like!)

We CAN'T have:
- dairy products
- sherry or liquers
- commercial jelly
- commercial jams
- any fruit other than the three above

As I am by no means a cook, creative or otherwise, I was hoping the recipe gurus could help me create a trifle from the above!!!

I can make my own cake and jam, but have no idea how to make custard (let alone one using rice milk). I was vaguely thinking that I could make a rice cream from rice and rice milk with sugar and vanilla and use that instead of custard?

If people like jelly in their trifle, I could make a pawpaw jelly from juice and gelatine, which would give it a touch of colour. Or does that sound revolting??

The main problem is it will be so bland to look at...unless I made chocolate rice cream?

Aaargh - now I am more concerned with colour than complimentary flavours - see, I need help!!!

Anyone got the solution?????



#2 nayjay

Posted 11 December 2012 - 05:58 PM

Can you make a vanilla or chocolate blancmange?  I have made it using rice milk and it works fine.

#3 Lagom

Posted 11 December 2012 - 06:03 PM

A rice milk vanilla egg custard.
A rice milk custard using flour to thicken and real melted chocolate for flavor.
Gluten and dairy free pear cup cakes (or similar) chopped up and soaked in pear juice and vanilla.
* Layer the above ingredients and dust with cocoa or shaved chocolate.

We've done FAILSAFE so I feel your pain OP!  Hope you find something suitable.  original.gif

Edited by amabanana, 11 December 2012 - 06:04 PM.


#4 elliebear

Posted 11 December 2012 - 06:10 PM

Have you tried the Orgran custard powder made with rice milk? Maybe add some cocoa for colour

http://www.orgran.com/products/170/


Maybe a pear jelly eg the syrup from tinned pears set with gelatine?

Layers of cake, home made jelly, home made custard; decorate with banana and chocolate

#5 BenevolentDictator

Posted 11 December 2012 - 07:02 PM

Pears and chocolate are a known successful combination.  I'd work with that, and do a chocolate pear extravaganza.  If you must have jelly, make a jelly using the pear juice.  

Use chocolate to flavour a custard perhaps - or make custard and flavour half with cocoa and leave half plain (can you use vanilla beans? If you can, do).

You've said you can make your own cake, so I'd do that and soak in a little whisky and pear juice.  Then layer pear halves around the edges of your trifle bowl with the cored out sides facing out.  Fill centre with custard, then a layer of choc, then  crumbled cake, then another layer of custard and choc.  Top with grated chocolate.

Voila - chocolate pear trifle surprise wink.gif

#6 Paddlepop

Posted 11 December 2012 - 07:10 PM

You could make custard using rice milk and a commercial custard powder if it meets the Elimination Diet requirements. Otherwise you could try making it from scratch using a recipe like this:
http://www.bestrecipes.com.au/recipe/home-...tard-L4372.html
You could try substituting the cornflour for wheaten cornflour (just check the packaging of cornflour: it isn't always made from corn) or rice flour.

Best of luck with making a yummy trifle. It should be possible. Just reading your ideas is making me hungry!

#7 Mitis angelam

Posted 11 December 2012 - 07:18 PM

What if you made a jelly out of a cinnamon syrup?  I did that one year to serve with fruit, and it tasted really good.  I've temporarily misplaced that recipe book, but I'm sure google can help you find an appropriate recipe.

Oh, and pawpaw jelly won't work; there's an enzyme in the pawpaw which digests the gelatine (same for pineapple).

#8 wallofdodo

Posted 11 December 2012 - 07:21 PM

Can you poach the pears in something to give them a bit of colour?

#9 Mamabug

Posted 11 December 2012 - 07:21 PM

QUOTE (Ange Vert @ 11/12/2012, 08:18 PM) <{POST_SNAPBACK}>
What if you made a jelly out of a cinnamon syrup?

Oh, and pawpaw jelly won't work; there's an enzyme in the pawpaw which digests the gelatine (same for pineapple).


Can't have cinnamon. But thanks for the tip about the pawpaw - saves me having a glorious failure in the testing kitchen!!!

#10 HRH Countrymel

Posted 11 December 2012 - 07:22 PM

Use a pretty bowl for colour Mamabug..

What about rose petals for colour? Can you eat them?  If you paint them with egg white, sprinkle with caster sugar and dry them out in a very slow oven they are fabtastically decorative AND colourful!

Hell if it were my Mum she'd have chucked some christmas decorations in there and served with a warning "Don't eat the decorations people... they are just decorative."

#11 Mamabug

Posted 11 December 2012 - 07:23 PM

QUOTE (wallofdodo @ 11/12/2012, 08:21 PM) <{POST_SNAPBACK}>
Can you poach the pears in something to give them a bit of colour?


Looking at it, the only 'colours' I can use are scotch and pawpaw...guess it depends on the other flavours which might be possible?

#12 wallofdodo

Posted 11 December 2012 - 07:26 PM

What about saffron? A teeny tiny bit, so no flavor, just the amazing colour? Where does that fit othe list?

#13 Mamabug

Posted 11 December 2012 - 07:29 PM

Just looked up saffron - it is okay.

Um...what would I do with it?????

#14 ThatsNotMyName

Posted 11 December 2012 - 08:25 PM

Soak it or steep it in pear juice then make a jelly with that.

#15 *LucyE*

Posted 11 December 2012 - 09:13 PM

Yup, I was going to say don't bother with paw paw jelly. It won't set if you use fresh paw paw and I assume cooked paw paw is revolting.

Make a pear juice jelly. Try and find a clear one or maybe filter it yourself to get a clear jelly. It looks pretty when cut into cubes with the light reflecting off it.

Layer the pear slices in a bowl so it's pretty. Make a chocolate blancmange with the rice milk but don't make it too firm. You want it gooey to replicate custard. Add some bananas and boozed soaked cake. I'd go with scotch for the flavour but cook it off to burn off some alcohol.

Or, make the boring, whoops, I meant safe, trifle in a small bowl for the kids and do a proper adults one filled with booze and other delicious stuff. I highly recommend the masterchef's trifle recipe from last year. It had champagne jelly, gin poached rhubarb a mascarpone cream and raspberries. It was delicious. And fun to make too - I premade the components and 1yr old DS2 and I were drunk from the fumes of the rhubarb poaching biggrin.gif

#16 wallofdodo

Posted 12 December 2012 - 01:23 AM

just don't use too much saffron, it has quite a distinctive flavor, only need a couple of strands. As the poster above said, just steep it in some water, or pear juice.



#17 Cherish

Posted 12 December 2012 - 01:17 PM

You can make custard with rice milk.
The standard thermomix custard can use rice milk.
I imagine you'd just have to stand and stir whilst it cooks. Can you have vanilla bean?

#18 Bunsen the feral

Posted 12 December 2012 - 01:35 PM

I would do chocolate cake then pears - tinned (if you can) or poached - with some of the juice to moisten the cake. A layer of chocolate custard on top - use rice milk and melt in lots of dark chocolate. I think you are better off just skipping the cream layer rather than trying to find a substitute. Can you use nuts to decorate the top? If not maybe more pear on top.

#19 elmo_mum

Posted 12 December 2012 - 01:41 PM

peel the pears
drink the vodka

so - youll get a trifle drunk... but eh!

#20 adl

Posted 12 December 2012 - 02:08 PM

I am with elmo mum...   grin.gif

Also I didnt know 1 &7 yo can have vodka?    I so not sharing!!!

the things you learn on EB!!    roll2.gif

#21 Ireckon

Posted 12 December 2012 - 02:23 PM

QUOTE (Mamabug @ 11/12/2012, 06:50 PM) <{POST_SNAPBACK}>
This year presents a totally different challenge: my 1yo, 7yo and myself are on the RPAH elimination diet.

This means we CAN have:
- pears. Peeled.
- gelatine
- rice milk
- eggs
- pear jam/conserve
- scotch, vodka and gin
- wheat flour
- vanilla
- cocoa powder
- 70%


Just wanted to say how awesome it is your kids can have scotch, gin and vodka!!! ( I know, that's not what you meant, but I had a giggle at it )




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