Ingredients

Serves 6-8


Bacon & Eggs in Flummery
1 litre fresh So Good natural soy milk
1 litre chocolate soy milk
A few drops vanilla extract or rosewater
1-2 tbsp caster sugar
1x10g sachet Davis gelatine
200 ml hot water
A few drops Queen’s red food colouring
Small can apricot halves.


 

Floating Islands Trifle
2 packets port wine jelly (or flavour of your choice), made into 1 litre of jelly 
1 litre thick custard
300 ml thickened cream, whipped to hold its form
2 x 6pk Jam rollettes
2 large bottles Morello-style seedless sour cherries (or poached fruit of your choice, to complement the colour and flavour of the jelly)
Cream or Sweet Sherry

 

Method


Bacon & Eggs in Flummery
For the eggs: Dissolve one sachet (10g) Davis gelatine in 100ml very hot water. Stir to dissolve completely. Add 1 tablespoon caster sugar (or to taste) and stir to dissolve. Add 400ml fresh soy milk and stir through thoroughly. Add a drop of vanilla extract or rosewater to flavour but not dull the milk’s whiteness. Pour into the base of 4 small breakfast bowls, to fill to about 1.5cm.

Reserve remaining mixture in a cool place.

For the bacon: Dissolve one sachet (3g) Davis gelatine in 100ml very hot water. Stir to dissolve completely. Add 1 tablespoon caster sugar (or to taste) and stir to dissolve. Add 400ml chocolate soy milk and stir through thoroughly. Add a few drops of red food colouring (cochineal) to make the cooked bacon colour.
Using a 3cm deep, oval or rectangular au gratin dish pour chocolate soy mixture to form a 2cm layer. Allow to set in fridge for minimum 40 minutes. Reserve remaining mixture in a cool place.

Once set, remove from fridge and carefully spoon a thin layer of white soy mixture over the chocolate base (approx 1mm). Allow to set in fridge. Continue this process using alternate layers of chocolate and white to mimic streaky bacon. Finish with a white layer.

Serve as per image with an apricot half used as the egg yolk.

NOTE: Soy milk products should not be left out of the fridge for longer than an hour and a half. If making your ‘bacon’ layers over an extended period, keep the flummery mixtures in the fridge, remembering that they will set. To bring back to liquid form, spoon the required amount for your next layer into a glass jug and sit the jug in a bowl of hot water. As the flummery relaxes, stir gently until it returns to a liquid state.


 

“Floating Islands” Trifle 1800s Style
Make the jelly a minimum of 4 hours prior, or preferably the day before so it is properly set. Once set, cut jelly into cubes by running a knife through the jelly while it is still in its mould – making several slices north-south, then east-west. Using a large spoon, slice jelly below the surface to release in squarish pieces, working through the jelly in layers, as you need it.
Chose a pretty glass 1 – 1.5 litre dish, or you can make individual trifles in the same manner, using pretty glasses.

Drain cherries, reserving juice.
Add sherry to cherry juice, according to your taste.
Spoon a layer of custard into the base of your dish.
Lay slices of jam rollettes over the custard.
Using a spoon, drizzle the combined sherry and cherry juice over the rollettes, so as not to completely drown them.
Spoon over a layer of jelly cubes, and top with another layer of jam rollettes.
Drizzle again with sherry & cherry juice mixture.
Dollop spoonfuls of cream over the top in “islands”.
Spoon some cherries around the edge of the dish and between the islands of cream.
Place in fridge until ready to serve.
For a more ‘grown up’ taste – add sherry or brandy to the cherries in their juice and stand overnight for flavours to infuse into the fruit.