Nadiya's Breakfast Trifle
- Summer
- Desserts & Baking
- Special Guests
Top chef Nadiya Hussain came to see us in the valley – and did some filming for her new cookery show, Time To Eat. The series accompanies her new book of the same name, made for the time poor cooks among us.
The Bake Off winner is a big fan of our Greek yogurt, which she uses in this wonderful breakfast trifle recipe.
Ingredients
For the yogurt layer:
100g chia seeds
5 tbl spoons honey
1 tspn ground cinnamon
For the fruit layer:
500g frozen summer fruits
3 tbl spoons icing sugar
1 orange zest (slice the rest and freeze to use in hot and cold drinks)
For the bread/cake layer:
175g brioche slices
175g of your favourite granola
For the top:
A can of whippy cream
Method
1. Start by making the chia seed yogurt, so that it can begin to thicken. Put the yogurt into a bowl and stir in the chia seeds, honey and cinnamon then set aside.
2. Place the frozen fruit into a clean bowl. Add the icing sugar and orange zest and leave the fruit to defrost.
3. Drain off the excess juice into a separate bowl for later before placing the defrosted fruit in the base of your trifle dish.
4. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.
5. Spoon on the chia yogurt and then leave the trifle to sit in the fridge for 30 minutes.
6. Before serving, squirt on some whippy cream straight from the can.
In this recipe...
Greek Style Natural Yogurt
10
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