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Cinnamon and Apple Ginger Snap Trifle

Cinnamon and Apple Ginger Snap Trifle

Hands up if trifle was a staple dessert on your Christmas table growing up. My mum made a pretty good trifle, but this one here is definitely going on the menu at our place this year. Not only does it sound fresh and delicious, but it also looks so pretty. Ours will definitely be with home made custard (cause nothing beats good homemade custard!)

CINNAMON AND APPLE GINGER SNAP TRIFLE
Ingredients

10 – 12 apples, cut in cubes (red and green apples)

2 cups filtered or spring water (approx.)

4 – 6 whole gingerbread men (if using)

4 cups crumbled (in large pieces) ginger snaps (reserve a few for serving)

4 cups of thick custard or sweetened Greek yoghurt

½ cup wolfberries/goji berries (reserve a few for serving)

½ cup pomegranate seeds (optional, reserve a few for serving)

½ cup honey or maple syrup (reserve ¼ cup) (to taste)

pinch of sea salt (to taste)

2 – 4 drops of Young Living Cinnamon Bark essential oil(to taste)

For Serving

crumbled ginger bread snaps

wolfberries/goji berries and/or pomegranate seeds

fresh mint leaves (optional, for serving)

Instructions

Place half the cut apples in a medium bowl and drizzle with a little honey mixed with 1 – 2 drops of Cinnamon Bark essential oil, stir to coat and refrigerate until needed.

In a medium sauce pan add the water, the remaining apple pieces, wolfberries, honey and a pinch of salt to bring up the flavours (you'll need enough water to almost cover the apples). Heat the pan on medium heat and cook the apples until just tender, approximately 10 minutes. Strain the apples into a shallow bowl, reserve the cooking liquid and put the apples in the fridge to cool, (be careful not to burn) and reduce until there is about a cup left. You'll want a syrupy consistency. Remove from heat and cool then stir in the 1 – 2 drops of Cinnamon Bark essential oil.

To assemble the trifle, place a little of the custard in the bottom of your serving container (for a great presentation you can use individual glasses and make desserts for each guest and just serve a ginger bread man with each glass but making one large trifle is much easier and quicker to create).

Add a layer of crumbled ginger snaps followed by a layer of cooked apples and a little of the cinnamon apple syrup. Then add a layer of custard and then fresh apples. At this point if you are using ginger bread men stand them up against the glass bowl and gently push their feet into the layer below so they stand up to the top of the bowl. If you need to add another layer first do so. The idea is to have the ginger bread men show through the glass, but some of the custard does cover them a little as the longer the trifle sits.

Recipe Courtesy of Young Living Australia