Kombucha berry trifle

This quick dessert screams 'it's summertime'!

Kombucha berry trifle. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 punnet raspberries
• 1 punnet blackberries
• 1 tbsp basil leaves, finely chopped
• 1 cup kombucha (see Note)
• 20 g icing sugar, plus extra for dusting
• ½ tsp pink peppercorns, optional (see Note)
• 1 large mango, skin removed
• 200 ml Greek-style vanilla plant-based yoghurt

Macerating time: at least 15 minutes.

Instructions

1. Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
2. Mash the mango into a paste, or use a food processor, then set aside.
3. In serving glass or bowls, place a spoon of berry mix, add a layer of yoghurt then a layer of mango then a final layer of berries. Dust with icing sugar.

 

Note

• Simon used a Fuji apple kombucha; substitute your favourite kombucha.
• Pink peppercorns are milder and more floral than black peppercorns, but you can easily leave them out.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.