Today my daughter and I decided to make a vegan version of a simple and easy dessert. We went to get some ingredients from the local Sainsburys but disppointingly they had no squirty cream, so we made do with some Alpro pouring cream instead.
It was a perfect project to do together on an overcast Sunday afternoon. We started by making the sponge cake, then we made the Veggi Jelli which, as we found out when we met the lovely Veggi Jelli folks at the Bedford Vegan festival in December, is made from carob. The full Veggie Jelli range is available for purchase on the Veggi Jelli website.
We used the orange flavour which worked brilliantly. We then added the fruit and let the Veggi Jelli set a little. Once the cake was out of the oven, we let it cool (and after some taste testing deemed it good enough to be used in the trifle) we broke it up and added it into the Veggi Jelli. A few minutes later – the Veggi Jelli sets pretty fast – and we added the custard, cream and strawberries.
It tasted great, the Veggi Jelli has a superb texture and I was surprised that it didn’t taste sickly sweet like some jellies I remember from the past. The flavour was really pleasant and worked well with the strawberries and sponge. We’ve also tried the lychee flavour which I’ve never seen in jelly format but is also delectable.
A super easy dessert, quick and fun to make. It all got polished off in one go!