Simon Rimmers NOMO Creamy Choc & Raspberry Trifle

Simon Rimmers NOMO Creamy Choc & Raspberry Trifle 

Ingredients

Swiss Roll

30g gram flour 

125g gluten free self-raising flour 

200ml water 

1 tsp baking powder 

45ml veg oil 

125g sugar 

Half tsp xanthan gum 

75g raspberry jam 

 

150g raspberries 

75g block NOMO Creamy Choc broken into squares 

Jelly 

450ml raspberry juice (I like Luscombe Raspberry Crush) 

Agar Agar or similar product to set the liquid 

1 tsp rose water 

Custard 

50g cornflour 

440ml coconut milk tin 

60ml plant cream 

75g sugar 

Tsp vanilla 

100g of NOMO Creamy Choc – melted 

Topping 

275ml whippable plant cream 

2tsp icing sugar 

Tsp vanilla paste 

  

Garnish with more grated NOMO Creamy Choc and more raspberries 

Method 

1. To make the cake, combine the gum, chickpea flour and baking powder 

2. Add water and whisk until smooth 

3. Add the sugar and then fold in the flour 

4. Spoon the mixture into a swiss roll tin  

5. Bake at 180c for 25mins 

6. Tip onto a lightly moist tea towel. Roll up from the short side. Cool 

7. Unroll the sponge, add the jam and re-roll 

8. Cut the swiss roll into slices and place a piece of NOMO Creamy Choc in the centre 

9. Arrange these to cover the whole base of a 1.5 litre trifle bowl. Add half the fruit and NOMO Creamy Choc. 

10. For the jelly, make the jelly as per the Agar or Veg Gel instructions. Cool slightly.  

11. Pour the jelly over the sponge. Immediately add the remaining fruit and NOMO Creamy Choc. Give the mix a little shake to settle the liquid. Chill until fully set.  

12. To make the custard, beat the coconut milk until smooth.  

13. Add a little of this to the cornflour to make a smooth paste 

14. Gradually whisk in the rest of the ingredients, except the NOMO Creamy Choc.  

15. Pour the mixture into a pan and bring slowly to the boil. Turn down to a simmer but keep stirring to thicken. Then add the melted NOMO Creamy Choc.  

16. Take the custard off the heat. Lay a piece of baking parchment on top and cool.  

17. Once the jelly has set, beat the custard to make it smooth and then spoon it on top of the jelly.  

18. Whip the cream with the sugar and vanilla paste. Put this into a piping bag and pipe even 'blobs' all over the surface. Decorate with fruit and more NOMO Creamy Choc.  

19. Serve and await immediate gratification from your guests  

Image Credit Tony Briscoe & Pinpep