1 cup tinned or fresh fruit, drained and chopped
2 cups apple & blackcurrant juice
2 tablespoons pure maple syrup
1 ½ teaspoons agar powder
one quantity of sweet balls cut in quarters for parfaits or whole for large trifle (see ball recipes in the sweet section)
custard:
2 cups soy or nut milk
2 teaspoons vanilla extract
2 tablespoons pure maple syrup
3 tablespoons cornflour
Place juice & maple syrup in small saucepan and brinag to boil quickly stir in agar and simmer for 20 seconds. Set aside to slightly cool. Place chopped fruit in bottom of parfait glasses or bowl and pour cooled jelly over top. When jelly is set, place sweet balls quarters (or whole for large bowl) against edge of parfait glass, then place half a sweet ball in centre of parfait. For the custard, place the cornflour in a small bowl and slowly mix in ½ cup of the soy milk, then set aside. In a small saucepan, add the remaining soy milk, vanilla, maple and honey and heat until simmering. Quickly whisk the cornflour mixture into the custard mixture in saucepan and simmer for 1 minute. Let custard cool slightly, stirring occasionally to stop skin forming on top. Pour custard over ball layer in trifle. Let set in fridge, best overnight.
God satisfies your mouth with good things, so that your youth is renewed like the eagle’s.
Psalm 103:5
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