Moroccan vegetable trifle
- 500 ml vegetable stock
- pinch of saffron or 0,5 ml turmeric
- 13 g gelatine
- 250 ml crème fraîche
- 200 g soft goat’s milk feta
- about 60 ml dukka
- 2 avocados, cut into cubes
- big handful of fresh coriander leaves
- 4 cooked beets, cut into cubes
- juice of 1 lemon
- olive oil
Heat the stock and add the saffron or turmeric. Add the gelatine and stir until dissolved. Allow to cool and pour into a plastic bowl. Refrigerate for about 3 hours until set.
Combine the crème fraîche and the feta. Cut the set stock into small cubes and spoon some of these into every serving glass (of about 200 ml each).
Add a layer of the crème fraîche mixture and sprinkle some dukka over. Then come the avo cubes, some coriander leaves and some of the beet cubes.
Add some more of the crème fraîche and end with dukka and fresh coriander leaves on top. Sprinkle the lemon juice and olive oil over.