Layers of ginger and black peppercorn pound cake, with Green Mint Chamomile Kombucha soaked peaches and Black Ginger Kombucha scented whipped cream, a perfect late summer dessert. Thanks @chefdanyduguay for the creation!
Makes enough for 6-8 ppl
Green Mint Chamomile Soaked Peaches
1 bottle Goodmore Green Mint Chamomile Kombucha
4 peaches, pits removed and cut into 1/8ths
2 tbsp. sugar (or alternative sweetener)
Place peaches in airtight container, pour kombucha over and sprinkle with sugar, stir GENTLY. Cover and place in fridge overnight. Drain, reserving liquid for later use.
Ginger and Black Peppercorn Pound Cake
1/2 cup butter, melted
1 cup sugar
2 eggs, beaten
Juice of 1/2 lemon
Zest of 1 lemon
2 Tbsp chopped candied ginger
1 tsp cracked black pepper
1 Tbsp grated fresh ginger
1/4 tsp salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk
Mix together sugar and butter. Add eggs. Add lemon zest and juice, pepper and ginger. Mix together dry ingredients. Alternate adding dry ingredients with milk, half of each at a time, mix until just combined. Pour into a greased and lined 8x8" pan and bake at 350' for approx. 25-35 minutes or until golden around edges and cooked in centre. Allow to cool and break into pieces.
Black Ginger Scented Whipped Cream
1 1/2 cup whipping cream
1 Tbsp sugar
1/4 cup Goodmore Black Ginger
Whip cream and sugar until stiff peaks form, fold kombucha in gently.
To finish trifle...
Start with a layer of cake pieces and drizzle with reserved kombucha liquid from peaches. Top with a layer of whipped cream. Top with a layer of peaches. Repeat process until desired, garnish with peaches, a crumble of cake and a sprig of fresh mint. Allow to sit for 20 minutes(up to 1 hour), in fridge before serving. ENJOY!