1 carrot
½ onion
½ clove garlic, crushed
¼ butternut squash
1 tsp chopped ginger
1 tsp cumin
1.14 litres of vegetable stock
1 tbsp Northern Ireland natural yogurt
Fresh coriander to garnish
Pre–heat oven to 180ºC.
Place trifle sponges on a baking tray.
Cover with fruit pieces and then add ice–cream.
Separate eggs and place whites in a bowl with sugar.
Beat together until stiff, then spoon over ice–cream.
Place in oven until brown.
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