Ruby grapefruit and custard trifle recipe

This ruby grapefruit and custard trifle recipe is a perfect celebration treat and something that everyone will want to dig into. And what's even better is it's SIBO friendly.

How great will this look taking pride of place on your table once the main course is over? For the adults, it's all about how it looks, and it looks great with the ruby grapefruit sitting proudly against the trifle bowl, and for the kids, it's all about the custard.

This is definitely one for young and old alike to share.

ruby grapefruit and custard trifle recipe

16 portions

Classification: Semi-restricted phase, gluten-free, dairy-free, vegetarian

Ingredients

3 ruby grapefruit, rind removed, thinly sliced

Almond Cake

4 eggs, separated
1 ½ cups almond meal
¼ cup honey
1 tsp baking powder
2 tbs lemon zest

Custard
2 cups coconut milk
1 cup almond milk
2 eggs
2 egg yolks
1 vanilla bean, halved, seeds scraped out
2 tsp honey

Coconut Whip
2 cups coconut milk, refrigerated
1 orange, zest only
4 tbs hazelnuts, chopped
4 tbs almonds, chopped

Method
Pre-heat the oven to 180C/350F. Grease a small, circular cake pan with coconut oil.
Place the egg yolks and honey in a bowl and beat until combined. Stir through the almond meal, baking powder, and lemon zest. In a separate bowl, whip the egg whites until stiff peaks form.

Place the egg yolks and honey in a bowl and beat until combined. Stir through the almond meal, baking powder, and lemon zest. In a separate bowl, whip the egg whites until stiff peaks form.

Fold in the almond mixture, keeping in as much air as possible. Pour into the prepared pan and bake for 20-25 minutes or until cooked. Cool.
Next, make the custard. Pour the coconut and almond milk into a saucepan. Add the vanilla bean and seeds. Heat until close to boiling.

Next, make the custard. Pour the coconut and almond milk into a saucepan. Add the vanilla bean and seeds. Heat until close to boiling.  Beat the eggs and yolks in a heat-resistant bowl.  Slowly pour in the hot milk, stirring constantly. Pour into a double boiler or heat resistant bowl over a pot of simmering water.  Return to the heat. Stir constantly with a wooden spoon until it thickens and coats the back of the spoon. Strain into a clean bowl and discard the vanilla bean. Place in the fridge to chill.
When ready to assemble, scoop the refrigerated coconut milk out of the can. Discard the watery liquid at the bottom. Add half of the orange zest. Whip until stiffened.

Cut the cake in half horizontally. Place the bottom half in a small trifle bowl. Next, place a ring of grapefruit slices around the side of the bowl. Top with some custard and grapefruit slices. Repeat, covering the final layer with custard, then whipped coconut. Decorate with the remaining orange zest and nuts.

Cut the cake in half horizontally. Place the bottom half in a small trifle bowl. Next, place a ring of grapefruit slices around the side of the bowl. Top with some custard and grapefruit slices. Repeat, covering the final layer with custard, then whipped coconut. Decorate with the remaining orange zest and nuts.

Note: If you can't tolerate honey, you can substitute it with 100% natural stevia.