200g cooked cashew nuts Boiled for 30 min drain and rinse.
White grape juice, approx. ½ cup
2 soft sliced pears
300ml apple Juice
1 tablespoon agar-agar
1 tablespoon lemon juice
4 crunchy organic biscuits *
Lemon zest of one lemon
Pistachio or walnut pieces toasted
Black sesame seeds
Heat the apple juice and whisk in the agar-agar and lemon juice. Simmer until agar dissolves. Crush the biscuits, mix with the lemon zest and place in a dessert bowl.
Layer the chopped pears over the biscuits. Pour the apple juice jelly over the pears slowly and put in the fridge to set. Meanwhile blend the cashew nuts and grape juice, add the juice slowly until it becomes thick and creamy (use more grape juice if necessary)
Pour over the top of the trifle and garnish with mint leaves, toasted pistachio or walnut pieces and drizzle some rice syrup sparingly. Top the trifle with black sesame seeds and chill in refrigerator.
*I make my own biscuits but you can buy some sugar-free ones from natural food stores.