July 15, 2010

Vegan Berry Trifle from Ely's To Go

A Vegan Berry Trifle on a hot summer day...I can't think of anything better.  My parents make a killer version and recently shared their recipe at a cooking class at The Culinary Arts Center in Boardman, Ohio.  If you weren't one of the lucky few to sample this incredible dessert, below is the recipe. 
Photos courtesy of Jim Pugh (my dad!)

Vegan Berry Trifle Recipe

Cashew Pastry Cream
Vanilla Cake
3 pints of Blueberries, Raspberries, Strawberries, Black Raspberries or Blackberries (you choose the combination - you can also use Peaches and/or Nectarines)

Cashew Pastry Cream

3 Tbs Earth Balance or soy butter
3 Tbs flour
1/2 cup vegan sugar
2 cups soymilk
1 vanilla bean, split or 2 tsp vanilla extract
1 cup raw cashews*

*Soak the cashews overnight in a glass bowl just covered with water.

Melt soy butter in a small saucepan over medium to low heat. Add flour and whisk until smooth to make a roux. Add the sugar, whisking constantly. Next, slowly pour the soymilk into the mixture, whisking constantly, then add the vanilla until everything is incorporated and pastry cream begins to thicken (should coat the back of a spoon at this stage).

Remove from heat, pour into a glass bowl, and cover with waxed or parchment paper to keep film from forming on top. Allow to cool. Remove vanilla bean skins.

Smooth cream completely by blending in Vita-Mix mixer (renders smoothest, least gritty cream), blender or food processor to remove any remaining flour or sugar lumps.

Add the cashews, including the water, to the blender with the pastry cream and blend on high for a few seconds or until cream is as smooth as possible. Additional soymilk can be added at this stage to achieve desired consistency.

Use immediately or refrigerate in a glass bowl with waxed paper over surface of cream for later use.

Vegan Cake

2 1/2 cups flour
1 1/3 cups sugar
1 1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/4 cups soymilk
2/3 cup canola oil
2 tsp vanilla extract

Mix the flour, sugar, baking soda, baking powder and salt in a glass bowl.  Mix the soymilk, oil and vanilla in a separate glass bowl.  Combine wet and dry ingredients, mixing until smooth. Spread evenly onto parchment lined 1/2 sheet pan (can also use cookie sheet or 13 x 9 cake dish).

Bake at 350*F for 15-20 minutes or until toothpick poked in center of cake comes out dry. Allow to cool and then cut into small cubes.

To assemble trifle, layer the following:

Pastry cream

Repeat until close to top of glass. Finish with fruit on top and garnish with fresh sprig of mint. Makes 20-30 trifles depending on size of glass used. Serve and enjoy!

Here they are assembled and ready to be enjoyed at Ely's To Go.  If you live in the Youngstown area, sign up for their daily menu to see when the Trifle will be making its next appearance!

1 comment:

Claire said...

It seems so good. I'll try very soon.
Thanks for sharing