Blood orange and dark chocolate trifle

Blood orange and dark chocolate trifle

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

While this requires a bit of effort to prepare and construct , it’s time well spent. The end result is a stunning combination of colours and flavours .

Ingredients

Quantity Ingredient
2 tablespoons grand marnier
4 blood oranges, cut into segments
300ml whipping cream
grated dark chocolate, for serving

Blood orange jelly

Quantity Ingredient
3 x 5g gelatine leaves
250ml blood orange juice
115g caster sugar

Chocolate sponge

Quantity Ingredient
4 eggs
115g caster sugar
100g plain flour
1 tablespoon unsweetened cocoa powder

Custard

Quantity Ingredient
2 egg yolks
3 tablespoons caster sugar
1 tablespoon plain flour
500ml milk
1 teaspoon natural vanilla extract
2 tablespoons grand marnier

Method

  1. To make the jelly, soak the gelatine leaves in cold water for 5 minutes, or until softened. Remove from the water and squeeze gently to remove excess liquid before using. Put the juice, sugar and 325 ml water in a saucepan and bring to the boil. Remove from the heat. Add the gelatine leaves and stir until dissolved. Strain into a large glass bowl and refrigerate until set.
  2. To make the sponge, preheat the oven to 180°C. Grease a 20 × 30 cm baking tin and line the sides and base with baking paper. Beat the eggs and sugar together until very thick and light. Sift the flour and cocoa powder and carefully fold into the egg mixture, then spoon into the prepared tin. Cook for 15–20 minutes. Test the cake by pressing the centre lightly with your fingertips; it should feel firm and bounce back when pressed. When cooked, remove from the tin and allow the cake to cool on a wire rack.
  3. To make the custard, beat the egg yolks and sugar together until pale, then stir in the flour until smooth. Put the milk and vanilla in a saucepan and bring to the boil. Whisk the hot milk into the egg mixture, then pour into a clean saucepan. Cook the custard over low heat and stir constantly as it comes to the boil and thickens. Remove from the heat and add the Grand Marnier. Set aside to cool.
  4. To assemble the trifle, lay slices of the sponge over the top of the jelly and sprinkle the Grand Marnier over the top. Scatter the orange segments over the top of the sponge, reserving some for garnish. Spoon the custard over the sponge and fruit, and put in the refrigerator to set.
  5. When ready to serve, whip the cream and layer on top of the trifle, garnishing with the reserved blood orange segments and a little grated chocolate.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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