Vegan Light and summery trifle

𝑹 𝑬 𝑪 𝑰 𝑷 𝑬

-300 g strawberries, sliced
– 1 tbsp beetroot powder
– 2 tbsp lemon juice
– 4 tbsp maple syrup
– 400ml water
– 1/2 tsp agar agar powder

Custard ingredients:

– 710 ml oat milk
– 3 tbsp custard powder
– 4 tbsp maple syrup

Whip ingredients:

– aquafaba from one can of chickpeas
– 2 tbsp powered sugar
– 1/4 tsp cream of tartar

Method:

1. Add sliced strawberries, water, beetroot, lemon juice, and maple syrup to a saucepan and heat on a medium heat for 10 minutes.

2. Bring to boil, add the agar, and stir in the powder. Take off heat and pour into your jar before it sets. Leave to set for about 20 minutes.

3. Combine the custard powder with a 3 tbsp of milk to make a paste. Add the paste to a saucepan with the remaining milk and maple syrup. Stir occasionally and heat on a medium heat. Once it starts to become a thicker texture take off heat and leave to cool. Once cooled add the custard layer to your trifle.

4. In a bowl, add the aquafaba and using a hand whisk, whisk until the aquafaba turns white. Then add the powdered sugar and creams of tartar. Continue whisking until the texture becomes light and fluffy.

5. Add the final whip layer on with a few berries.