[Mamabug]

It just wouldn't be Christmas without trifle in my family. Last year, the wondrous EB cohort provided a plethora of 'alternative' trifle recipes to help me jazz up the tired old version my mother has been serving since, oh, the Bronze Age.

This year presents a totally different challenge: my 1yo, 7yo and myself are on the RPAH elimination diet.

This means we CAN have:
- pears. Peeled.
- gelatine
- rice milk
- eggs
- pear jam/conserve
- scotch, vodka and gin
- wheat flour
- vanilla
- cocoa powder
- 70% cocoa chocolate
- banana (which I can tolerate)
- pawpaw (which I really do not like!)

We CAN'T have:
- dairy products
- sherry or liquers
- commercial jelly
- commercial jams
- any fruit other than the three above

As I am by no means a cook, creative or otherwise, I was hoping the recipe gurus could help me create a trifle from the above!!!

I can make my own cake and jam, but have no idea how to make custard (let alone one using rice milk). I was vaguely thinking that I could make a rice cream from rice and rice milk with sugar and vanilla and use that instead of custard?

If people like jelly in their trifle, I could make a pawpaw jelly from juice and gelatine, which would give it a touch of colour. Or does that sound revolting??

The main problem is it will be so bland to look at...unless I made chocolate rice cream?

Aaargh - now I am more concerned with colour than complimentary flavours - see, I need help!!!

Anyone got the solution?????

[nayjay]

Can you make a vanilla or chocolate blancmange? I have made it using rice milk and it works fine.

[amabanana]

A rice milk vanilla egg custard.
A rice milk custard using flour to thicken and real melted chocolate for flavor.
Gluten and dairy free pear cup cakes (or similar) chopped up and soaked in pear juice and vanilla.
* Layer the above ingredients and dust with cocoa or shaved chocolate.

We've done FAILSAFE so I feel your pain OP! Hope you find something suitable.

This post has been edited by amabanana: 11/12/2012, 06:04 PM

[elliebear]

Have you tried the Orgran custard powder made with rice milk? Maybe add some cocoa for colour

http://www.orgran.com/products/170/


Maybe a pear jelly eg the syrup from tinned pears set with gelatine?

Layers of cake, home made jelly, home made custard; decorate with banana and chocolate

[dogged]

Pears and chocolate are a known successful combination. I'd work with that, and do a chocolate pear extravaganza. If you must have jelly, make a jelly using the pear juice.

Use chocolate to flavour a custard perhaps - or make custard and flavour half with cocoa and leave half plain (can you use vanilla beans? If you can, do).

You've said you can make your own cake, so I'd do that and soak in a little whisky and pear juice. Then layer pear halves around the edges of your trifle bowl with the cored out sides facing out. Fill centre with custard, then a layer of choc, then crumbled cake, then another layer of custard and choc. Top with grated chocolate.

Voila - chocolate pear trifle surprise

[Paddlepop]

You could make custard using rice milk and a commercial custard powder if it meets the Elimination Diet requirements. Otherwise you could try making it from scratch using a recipe like this:
http://www.bestrecipes.com.au/recipe/home-...tard-L4372.html
You could try substituting the cornflour for wheaten cornflour (just check the packaging of cornflour: it isn't always made from corn) or rice flour.

Best of luck with making a yummy trifle. It should be possible. Just reading your ideas is making me hungry!

[Saecularis Angel...]

What if you made a jelly out of a cinnamon syrup? I did that one year to serve with fruit, and it tasted really good. I've temporarily misplaced that recipe book, but I'm sure google can help you find an appropriate recipe.

Oh, and pawpaw jelly won't work; there's an enzyme in the pawpaw which digests the gelatine (same for pineapple).

[wallofdodo]

Can you poach the pears in something to give them a bit of colour?

[Mamabug]

What if you made a jelly out of a cinnamon syrup?

Oh, and pawpaw jelly won't work; there's an enzyme in the pawpaw which digests the gelatine (same for pineapple).

Can't have cinnamon. But thanks for the tip about the pawpaw - saves me having a glorious failure in the testing kitchen!!!

[countrymel]

Use a pretty bowl for colour Mamabug..

What about rose petals for colour? Can you eat them? If you paint them with egg white, sprinkle with caster sugar and dry them out in a very slow oven they are fabtastically decorative AND colourful!

Hell if it were my Mum she'd have chucked some christmas decorations in there and served with a warning "Don't eat the decorations people... they are just decorative."