When coming up with new recipe ideas, one of my favourite things is to take one idea and flip it on its head. In this case, it’s two things. On the one hand, there’s my big guilty pleasure, cereal for dinner. On the other, trifle (can’t resist a trifle). Combining the two, I suppose, was bound to happen eventually, and the result does not disappoint.
Lemon and Rooibos Trifle
SERVES: 6 | PREPARATION TIME: 20 minutes | SETTING TIME: 3 hours
for the corn flake milk jelly
150 g Kellogg’s Corn Flakes
600 ml milk, full cream
2 Forage and Feast rooibos teabags
30 ml honey
4 g (2 sheets) gelatin leaves
100 g Kellogg’s Corn Flakes
for the lemon cream
2 egg whites
60 g castor sugar
5 ml lemon zest
50 ml lemon curd
300 ml plain double thick yogurt
For the garnish
dried orange or lemon slices
Start by placing six glasses in the fridge on a tray that is level, which will help the milk jelly to set quicker in the cold glasses. In a medium saucepot, bring the milk to a gentle simmer, remove from the heat, add the 150 g corn flakes and teabags and allow to infuse for 5 minutes.
Remove the teabags and strain the milk into a clean pot and slightly heat the mixture again, add the bloomed gelatin sheet into the milk and whisk over a low heat until melted. Remove from the heat and whisk in the honey until melted, use a soup ladle or pouring jug to fill a third of the glass with the jelly.
Set in the fridge for 1 hour – or until the mixture is set – and sprinkle the 100 g corn flakes (divided) to cover the base. Place back in the fridge for 20 minutes before covering with the next layer.
In a KitchenAid bowl, add the egg whites and castor sugar, and gently whisk over a double boiler on low heat until the sugar has dissolved. Remove from the heat and whisk until stiff peaks form on a medium-to-high speed. Stop the KitchenAid and gently fold in the zest, lemon curd and yogurt. Gently scoop the mixture on top of the jelly layer and tap the glass at the bottom to flatten out the layer and place back in the fridge to set.