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Breakfast Fruit Trifle Recipe with Healthy Fresh Fruit Jelly
Making a simple breakfast trifle is a delightful way to add variety to your days and is ideal for that special occasion. Like a traditional dessert trifle the ingredients are layered in a glass of bowl, and the texture enliven the taste and visual allure of the dish.
Multiple layers are formed from homemade fruit jelly (made beforehand), granola, berry sauce, fresh fruit, yogurt and other variations you may choose.
The granola adds crunch. It is a healthy dish that the whole family will enjoy.
Included are some tips for making fresh fruit jellies that can be used for desserts and other dishes.
Breakfast Trifle Recipe with Watermelon Jelly
Note: You can use other fresh fruits to make jellies by following the tips and recipe shown below
- 100g (3 oz) raspberries
- 3 tablespoons boiling water
- 1/2 teaspoon vanilla extract
- 400g (14 oz) watermelon, chopped
- 3 tablespoons icing sugar, sifted
- 3 teaspoons powdered gelatin or one sheet
- 250g (8oz) mixed berries (or other fresh fruit)
- 250g (8oz) plain natural yogurt (low-fat if preferred)
- 200g (7oz) crunchy granola (homemade referred - see related recipes)
Method for Making the Watermelon Jelly
Puree the watermelon flesh after removing the seeds, and strain to get rid of excess liquid (otherwise reduce the amount of water added to the gelatin). Whisk the gelatin in the 3 tablespoons of boiling water in a bowl and then mix in the watermelon puree. Transfer into a jelly mold or small bowl, and refrigerate until set.
Method for Making the Raspberry Sauce
Gently warm the raspberries in a small saucepan. Add a tablespoon of icing sugar and stir to dissolve. Squeeze the mixture through a sieve and discard the pulp. Set aside in the refrigerator until needed.
Method for Making the Yogurt Cream
Whisk the yogurt with rest of the icing sugar and the vanilla.
Method for Assembling the Breakfast Trifle
Make several layers of the components in a bowl or glass. Start with the jelly, then add layer of berry sauce, granola, yogurt cream and any fresh fruit you may want to add. Garnish with blossom or mint leaves.
Tips for Making Fresh Fruit Jellies or Jello
Start by carefully following the directions on the packet to dissolve the gelatin. The main thing that goes wrong is that adding the fruit increases the water level to the point that the jelly wan't set. This can be easily overcome by adding less water to compensate. To ensure the fruit is distributed throughout the jelly rather than at the bottom, simply stir when the jelly starts to set in the fridge. Otherwise chop the fruit into smaller pieces of puree it. The other problem is that some fruits are better suited to fruit jellies than others. Some fruits interfere with the setting process.
Fruits that work well for Fruits Jellies
Fresh bananas, blueberries, apples, peaches, plums, most other berries and pears.
Fruits that retard the setting of Fruits Jellies
Pineapple, guava, fig, mango, and kiwi fruits all contain an enzyme called 'bromelain', that interferes with the gelling process.
© 2013 Dr. John Anderson