Apple and blackberry porridge trifle
I like to jazz up my weekend porridge with baked fruits or a quick and easy compote. Sometimes I layer them, combined with yogurt, like a triffle. This apple and blackberry porridge trifle can easy easily be vegan and/or gluten-free if the appropriate ingredients are used. You can serve this dish cold too (as a dessert), so it’s an ideal way to use up leftoverporridge.
Ingredients
Method
- Cook the porridge as per usual or follow the link above. Let it rest.
- Meanwhile, put the blackberries and stevia in a small saucepan. Add the lemon juice and vanilla essence and cook until you get a thick purée. Set aside in a small bowl. Clean out the pan.
- Peel, core then dice the apple, then put these in the pan. Add the cinnamon, honey/maple syrup and cook until the apple has slightly caramelised. Set aside.
- Spoon half of the porridge into two cups or bowls, then add a spoonful of the caramelised apple and some walnuts, followed by about two spoonfuls of vanilla yoghurt or custards, then some blackberry purée.
- Repeat the layering.
- You can finish it with some whipped (vegan) cream if you like, and garnish with a piece of walnut.
- Serve warm or cold.