Blood Orange Trifle with Amaretto Custard, Vanilla Cream & Toasted Almonds

Packed full of essential vitamins and minerals Sicilian blood oranges are a great source of antioxidants, making them essential eating after a long hard winter. It’s not just nutritionally that blood oranges excel, less acidic than their plainer counterparts, they also have a spicy raspberry tartness that makes them such an exciting fruit to cook with.

In my recipe I have combined a vibrant blood orange jelly with a rich almond liquor custard and vanilla cream. A scattering of toasted almonds adds a bit of crunch. I like to drop a few segments of blood orange into the jelly. It adds a sudden bitter burst of freshness to the sweet jelly and looks fantastic through the glass. It’s important to remove all the pith and pips, so peeling and segmenting with a knife is preferable to using your hands.

To segment an orange slice off the top and bottom, so that it sits securely on a chopping board. Following the contours of the orange cut away the skin to reveal the segments. Cut into each segment either side of its lining, then flip it out with your knife.

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Blood Orange Trifle with Amaretto Custard, Vanilla Cream & Toasted Almonds – makes about 8

Preparation time 1 hour
Cooking time 45 minutes

Sponge

6 eggs
175g caster sugar
175g plain flour – sifted
1 tablespoon Baking powder
splash orange liquor

  • Whisk the eggs with the sugar until very thick. Lift up the whisk, and as the mix falls from the whisk back into the mixing bowl, draw an 8 onto the surface. If the 8 remains visible for a few seconds it’s ready. If not keep whisking.
  • Gentle fold in the flour keeping the mixture as light as possible
  • Pour into a baking tray lined with greaseproof paper to a depth of about 2cm.
  • Bake 180C for 20 minutes or until a skewer pushed into the centre comes out clean.
  • Cool on a wire rack.

Custard

500ml milk
2 shots of amaretto
6 yolks
75g caster sugar
50g corn flour
50ml cold milk

  • Bring the milk to the boil.
  • Whisk the yolks with the sugar, corn flour & cold milk
  • Pour in the hot milk and whisk.
  • Return to a clean saucepan and stir over a medium heat for about 4 minutes until thickened.
  • Pass through a fine sieve into a bowl, cover with clingfilm and leave to cool (preferable over a bowl of iced water)

Jelly

500ml blood orange juice
5 gelatine leaves – softened in cold water
24 segments of blood orange
sugar to taste

Handful toasted flaked almonds
200ml whipping cream whisked with fresh vanilla seeds

  • Warm the juice and sir in the gelatine to dissolve. Sweeten to taste with sugar.
  • Pour a little jelly into a glass and add the orange segments.
  • Set in the fridge.
  • Top with a disc of sponge soaked with orange liquor.
  • Top with amaretto custard.
  • Chill for a few hours to set.
  • Top with vanilla whipped cream.
  • Scatter over toasted almonds.
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