Strawberry and Kombucha Jelly Trifle

Cooking Directions

• To make the jelly, place strawberries in a large bowl, sprinkle with sugar and allow to macerate for a few hours to extract the juices.
• Strain the juices and reserve the pulp. Set aside the pulp to make the coulis.
• Place kombucha in a small saucepan over low heat until warmed, then add strawberry juice and remove from heat.
• Soak gelatine leaves in cold water for 5 minutes to soften, then drain and squeeze. Add softened gelatine to the warm kombucha mixture and stir well until gelatine has dissolved.
• Set the jelly layer in the base of a large trifle dish in the fridge.
• Whilst the jelly is setting, make the coulis. Blend the strawberry pulp, sugar and lemon juice in a jug with a stick blender until smooth. Refrigerate until required.
• To make the white chocolate mascarpone cream, melt the white chocolate and 125mL of Bulla Thickened Cream in a small saucepan over low heat, then set aside. Beat the remaining 475mL Bulla Thickened Cream to soft peaks and fold in the mascarpone to combine. Add white chocolate mixture and mix well.
• Pour over the set jelly layer.
• Add a layer of chopped sponge fingers.
• Add a layer of sliced fresh strawberries, reserving some berries for the top of the trifle. Drizzle over some strawberry coulis.
• Finish with a layer of whipped Bulla Thickened Cream and top with fresh strawberries. Serve with extra coulis.