Roast Chicken Dinner
Treat care home residents to a Sunday roast with this dysphagia-friendly dinner. It's level 6 on the International Dysphagia Diet Standardisation Initiative framework.
Top Tip
Keep the trifle seasonal by substituting in different fruits.
Fruit Trifle
Desserts
Food
British
Dysphagia
This fruity dessert is a real treat for residents suffering from dysphagia. It’s level 4 on the International Dysphagia Diet Standardisation Initiative framework.
Prep: 20 minutes
Cook: N/A
10 Servings
Ingredients
250g frozen summer fruits, defrosted
250g tinned apples
Thickener, as required
300g McDougall's Sponge (baked)
600ml Bird's Ready to Serve Custard
Dash of sherry, optional
250ml double cream
Method
- To make the fruit layer place the summer fruits and tinned apples into a food processor, and blend, then pass through a sieve to remove any seeds and skin, and then thicken with a thickener. Check against texture level 4 checklist. Place into a piping bag and reserve.
- Place the sponge into a food blender and blend into a fine crumb. Add 350ml custard to make a puree. Add the sherry if desired. Review against descriptor level 4 checklist to ensure it passes. If there are any bits or it is not the correct consistency, blend again or adjust as needed. Place in a piping bag.
-
Whip the cream and 250ml custard together until it forms soft peaks. Place this into another
piping bag. Serve in clear glasses or bowls layering fruit, sponge and then cream.
