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- Prep
- 30 mins
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- Total
- 90 mins
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- Serving
- 6
Ingredients
Cranberry jam
- 3 cups (750 mL) frozen cranberries
- 1 cup (250 mL) sugar
- 1 cup (250 mL) water
- 1 ½ tsp. (7,5 mL) cornstarch diluted in 1 tbsp of cold water
Vanilla flavoured goat cheese cream
- 2 x 125 g plain Snow Goat cheese, at room temperature
- 1 ½ cup (375 mL) milk
- 1 bag (1/2 cup) instant vanilla pudding powder
- 1 tsp. (5 mL) vanilla essence
- Zest of 1 lemon, washed
Garnish
- Leftover cake (vanilla or chocolate), store bought
- Cocoa powder, to taste
- Chocolate chips
Directions
Cranberry jamIn a small pan, cook the cranberries with the sugar and water on low heat for 20 minutes. Incorporate the cornstarch and keep cooking for 5 minutes while stirring. Let the mixture cool down completely before adding it to the verrines.
Vanilla flavoured goat cheese cream
Place the goat cheese in a large bowl with a third of the milk. Whisk using an electric mixer, until it becomes smooth and creamy. Add the rest of the milk, the vanilla pudding powder, and the lemon zest. Keep whisking until the mixture is smooth. Refrigerate at least an hour before incorporating it into the verrines.
Assembling the trifle (in verrines)
Cut the cake into circles the same size as the verrines. Fill the verrine by layering the cake, the vanilla cream and the cranberry jam. Finish by sprinkling cacao powder, chocolate chips and few cranberries.
