Mini gluten free strawberry trifle

Last Christmas I made mini gluten free raspberry trifles that went down a storm, so this year I have made mini strawberry trifles.

Strawberry Trifle (makes 10 mini jars)

Ingredients

10 amaretti biscuits (make sure they are gluten free)
10 tsp Amaretto liqueur
5 strawberries
1 packet of strawberry jelly made up as instructions
1 pint of fresh custard
150 ml double cream
1 tbsp toasted flaked almonds

What you will need

• Small glass jars

Cooking instructions

• Place an ameretti biscuit in the bottom of each jar and crush with the end of a wooden spoon until you have a flat surface
• Pour 1 tsp of Ameretto into each jar
• Place 1/2 a sliced strawberry on top of each crushed ameretti biscuit
• Divide freshly made jelly between the jars, place in fridge until set
• When jelly is set, pour cooled fresh custard over the jelly and leave to cool
• Whip double cream with a pinch of sugar until you get stiff peaks
• Fill piping bag fitted with a star nozzle with whipped double cream and pipe a star on top of each trifle
• Sprinkle top of each trifle with toasted almonds
• Keep in fridge until serving

Have a sweet day!

Cherry Panna Cotta

I love making mini desserts as they really make my guests smile. My personal favourite has to be Panna Cotta!

Cherry Panna Cotta (makes 4 mini jars)

Ingredients

• 300g double cream
• 30g sugar
• 1 gelatine leaf soaked in water
• 1 tbsp vanilla essence
• 90g cherry puree
• 30g sugar
• 1 gelatine leaf soaked in water

Cooking instructions

• Place cream and sugar in a small saucepan and gently bring to the boil
• Remove from heat and stir in vanilla paste
• Add the gelatin leaf into cream mixture and stir until gelatine dissolves
• Pour mixture into jars and leave to set in the fridge

• Place Cherry puree and sugar in a small saucepan and gently bring to the boil
• Remove from heat and add just the gelatin leaf into cherry mixture and stir until gelatine dissolves
• Pour over the top of the chilled panna cotta and leave in fridge to set

Have a sweet day!

Mini gluten free chocolate & raspberry cheesecakes

Raspberry Cheesecake (makes 8 jars)

Ingredients

• 8 gluten free chocolate digestive biscuits
• 100g unsalted (sweet) butter
• 400g cream cheese
• 600ml double (heavy) cream
• 6 tbsp icing sugar
• Juice of 1/2 lemon
• 1 tbsp vanilla essence
• 200g raspberries
• 2 tbsp caster sugar
• 1 tbsp water
• 1 gelatine leaf soaked in a bowl of water

What you will need

• Small glass jars

Cooking instructions

1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
3. Divide crumb mixture between the jars and press down lightly with the end of a wooden spoon or teaspoon
4. Whip double cream until stiff peaks form
5. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
6. Fold whipped cream into cream cheese mix
7. Fill biscuit based jars with cream cheese mixture
8. Place in fridge
9. Blend raspberries in a blender until you have a puree
10. Place raspberries, water and sugar in a pan and heat on medium heat until sugar has dissolved
11. Remove from heat and add gelatine leaf, stir until dissolved
12. Place in cup to cool
13. Spoon raspberries mix on to individual cheesecakes
14. Leave in fridge until ready to serve

Have a sweet day!

Mini gluten free raspberry trifles

I love trifle but, being gluten intolerant I can only have it if I or my Mum makes it. This past Christmas I made some mini raspberry trifles which I served on my mini dessert stand.

Raspberry Trifle (makes 7 mini jars)

Ingredients

7 amaretti biscuits (make sure they are gluten free)
3 1/2 tbsp Amaretto liqueur
21 raspberries
1 packet of raspberry jelly made up as instructions
1 pint of fresh custard
150 ml double cream
1 tbsp toasted flaked almonds


Cooking instructions

• Place an ameretti biscuit in the bottom of each jar and crush with the end of a wooden spoon until you have a flat surface
• Pour 1/2 a tbsp of Ameretto into each jar
• Place three raspberries on top of each crushed ameretti biscuit
• Divide freshly made jelly between the jars, place in fridge until set
• When jelly is set, pour cooled fresh custard over the jelly and leave to cool
• Whip double cream with a pinch of sugar until you get stiff peaks
• Fill piping bag fitted with a star nozzle with whipped double cream and pipe a star on top of each trifle
• Sprinkle top of each trifle with toasted almonds
• Keep in fridge until serving

Have a sweet day!