Foodie Friday - Sandra Makes Russell's Tropical Fruit Trifle

[Penni]

Earlier this year, Sandra Lambert was one of our winners of Russell James' Raw Desserts Home Study Course. In today's episode of Foodie Friday, Sandra has put together a very thorough, beautifully presented hands on lesson for us on how to make the deliciously, decadent Tropical Fruit Trifle. Russell's Raw Dessert Home Study Course is truly amazing and is now available to order either as an online version or as a deliverable DVD collection & hard copy study guide. Click here to learn the details.

Big Thanks to Sandra for sharing this amazing video presentation with us!

Tropical Fruit Trifle
1 cup diced mango
1 cup diced pineapple
1 cup custard
Whipped cream in a piping bag
Candied nuts

Mix the pineapple and mango together in a bowl, transfer to a glass.
Top with some custard, then pipe the cream on top.
Finish with candied nuts.

For the Candied Nuts:
1 cup nuts, chopped
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
3 tablespoons maple syrup

*if you soak the nuts, they should ideally be dehydrated before mixing with the other ingredients. If you use wet nuts for this recipe, the sugar will stop the water from evaporating, and so the nuts will not be as crunchy.

Mix all ingredients in a bowl, so that all the nuts are well-coated.
Arrange on a non-stick dehydrator sheet and dehydrate for 12+ hours on 115 degrees F, or until they are completely dry.
Store in a container in the fridge so the sugar crystallizes and they become really crunchy.

For the Custard:
1 cup fresh mango
1/2 cup almond milk
3 teaspoons Xylitol
1 teaspoon vanilla extract or 1 vanilla pod (bean)
Pinch sea salt

Blend all ingredients in a high-speed blender
Refrigerate until ready to use.

For the Whipping Cream:
1 cup cashews, soaked 20 minutes
1/2 cup water
3 tablespoons Irish moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
3 tablespoons coconut butter or 2 tablespoons coconut oil
Pinch sea salt

Blend all ingredients in a high-speed blender until smooth.
Refrigerate until ready to use.

[Peaches Q]

yummy, I have to get that series-hmmmmm...wish list :-)

[Piemancer]

Wow, Sandra! Did you practice and practice and practice, or are you just a total natural in front of (and behind) the camera? Excellent, informative video!

[jill anderson]

Thanks for the gorgeous video,ur daughter was so cute "it tastes regular"lol,so sweet.geez i wish i had a mom like u:)but im gonna try to make this for my 2 little ones.congrats on ur win:)

[simplelife]

Delicious!!  So glad it is ok to eat normal:)

[michelle Johnson torchin]

 

FABULOUS VIDEO SANDRA !  Thank you so much for sharing !

[Lisa MB]

Thank you for sharing that demonstration, Sandra!  It was so well done, and I especially liked the teenage daughter remarks as "proof of the pudding" (no pun intended) :)  I've never worked with Irish Moss before and didn't really know what it was for and now I have an application.  I'm going to find some and try this! 

[Jacki]

I'm curious about the desert pictured at the end. It looks like you piped something onto a dehydrator tray and made some sort of waffle that was stacked with the fruit, cream and custard. What was it???

[Wendy Sue]

Great video Sandra.  Thanks for sharing.

[Jean]

I have the Irish Moss so I could give this a try.

[Bananna]

"it tastes Normal!" ....what a treasure!

 

and what a lovely video and recipe! I am totally sold on this foodie Friday business now. ♥♥

[Stephanie Kenyon]

Oh my gosh I loved it when your daughter said "It tastes normal"

Looks wonderful I will have to try working with the irish moss I have never used it.

 

[Vegan♥for♥Life]

I love: "It tastes normal!" You did an awesome job with your video, Sandra! Thanks for sharing!