Raisins, Toasted Granola, Fresh Fruit, and Hazelnut Cream Trifle Recipe

Name: Raisins, Toasted Granola, Fresh Fruit, and Hazelnut Cream Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup natural bran; 1 ½ cups rolled oats; 1 cup unsweetened dried shredded coconut; 1 cup california matural raisins; 1 cup golden raisin; ¼ cup sunflower seeds; ¼ cup macadamia nuts or ¼ cup pine nuts or ¼ cup almonds; ¼ cup unsalted cashews; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; ½ cup unsalted butter or ½ cup unsalted margarine; ¼ cup granola oil; 2 tablespoons brown sugar; 2 tablespoons molasses; ¼ cup honey; 1 pinch salt; 1 pint heavy cream; 1 teaspoon hazelnut syrup; 2 tablespoons sugar; 3 ripe peaches or 3 fresh apricots, pitted and cut into wedges; 8 fresh figs, stems removed and cut into 1/4-inch dice; 2 papayas or 4 mangoes, skin and seed(s) removed, medium diced; 1 ½ cups fresh cherries, pitted; 12 pint strawberry, stemmed and cut into quarters; 12 pint blueberries; 12 pint raspberries

Servings: persons

½ cup natural bran
1 ½ cups rolled oats
1 cup unsweetened dried shredded coconut
1 cup california matural raisins
1 cup golden raisin
¼ cup sunflower seeds
¼ cup macadamia nuts or ¼ cup pine nuts or ¼ cup almonds
¼ cup unsalted cashews
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ cup unsalted butter or ½ cup unsalted margarine
¼ cup granola oil
2 tablespoons brown sugar
2 tablespoons molasses
¼ cup honey
1 pinch salt
1 pint heavy cream
1 teaspoon hazelnut syrup
2 tablespoons sugar
3 ripe peaches or 3 fresh apricots, pitted and cut into wedges
8 fresh figs, stems removed and cut into 1/4-inch dice
2 papayas or 4 mangoes, skin and seed(s) removed, medium diced
1 ½ cups fresh cherries, pitted
12 pint strawberry, stemmed and cut into quarters
12 pint blueberries
12 pint raspberries

1
GRANOLA:.
2
Combine the first 8 ingredients(starting with bran and ending with unsalted cashews) in a bowl.
3
Mix well.
4
Set aside.
5
Combine the remaining 8 ingredients(starting with the cinnamon and ending with a pinch of salt)in a pot and bring to a simmer, stirring to combine and dissolve sugar.
6
Fold into dry mixture and mix so all ingredients in bowl are coated.
7
Spread evenly on a sheet lined with parchment paper.
8
Bake at 250 degrees F for approximately 30 minutes making sure to stir ingredients until golden brown.
9
Remove; cool and crumble.
10
Reserve.
11
HAZELNUT CREAM:.
12
Cpmbine sugar, hazelnut syrup and heavy cream in a chilled bowl and whip till peaks hold.
13
TO ASSEMBLE:.
14
Ina glass bowl, start with a layer of granola, layer of fruit, then a layer of cream until bowl is full ending with a the top layer of whipped cream.
15
Sprinkle with granola and fresh raspberries.
16
CHEF'S NOTES: Combine the strawberries and blueberries together for a layer.
17
Also, ensure that all fruit is prepped and chilled and granola is prepared and ready to go before assembling.
18
Whipping the cream should be last minute along with assembly.

1152

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: ½ cup natural bran, 1 ½ cups rolled oats, 1 cup unsweetened dried shredded coconut, 1 cup california matural raisins, and more.

Yes, Raisins, Toasted Granola, Fresh Fruit, and Hazelnut Cream Trifle falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raisins, Toasted Granola, Fresh Fruit, and Hazelnut Cream Trifle

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