Oat Walnut Trifles with Roasted Stone Fruit
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Ingredients
Oat Walnut Sponge
- 40 g oats
- 55 g walnut halves
- 20 g brown sugar
- pinch salt
- 2 eggs
- 100 g brown sugar
- 1 tsp pure vanilla extract
- 20 ml clarified butter/ghee
- 1 tsp brown sugar
Vanilla Roasted Peaches & Plums
- 4 peaches
- 5 plums
- 75-100 g brown sugar
- Juice of 1 lime
- 1/2 vanilla bean
Whipped Almond Cream
- 300 ml low fat cream, chilled
- 25 ml clarified butter/ghee
- 4-5 drops almond extract
- 50 g icing sugar {adjust as per taste}
Instructions
Oat Walnut Sponge
- Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
- Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
- In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
- Gently fold in half the oat nut mix, then the other half.
- Drizzle half the clarified butter over and fold in, then pour over the remaining.
- Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
- Cool in tin completely. Then cut into cubes for the trifle.
Vanilla Roasted Peaches & Plums
- Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.
Whipped Almond Cream
- Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.
Assemble
- Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
- Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.