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Orange Jelly
Ingredients
2 2/3 cups freshly squeezed orange juice
1 cup white sugar
1/2 cup boiling water
6 teaspoons gelatine powder
Method
Pour the orange juice into a saucepan then add the sugar. Stir over
a gentle heat until the sugar is completely dissolved. Remove from the heat.
Pour the boiling water over the gelatine
and whisk immediately to dissolve. Tip into the sweetened orange juice. Mix to combine and pour into a container. Refrigerate
to set.
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Trifle
Ingredients
1 Victoria sandwich cake, preferably stale
very good quality apricot conserve
3 tablespoons Grand Marnier liqueur
400ml pouring cream
5 egg yolks
2 tablespoons caster sugar
2 drops of vanilla extract
rind of 1 orange, optional
300ml double cream
30g split blanched almonds, toasted
4 arrowroot biscuits, chopped
orange jelly (prepared earlier, then cut into chunks)
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Method
Cut the sponge cake into thick pieces. Sandwich the pieces together sparingly with jam. Pile them into a large
glass serving dish. Pour over the Grand Marnier and leave to soak while you prepare the custard.
Put the pouring
cream into a saucepan and scald by bringing to just below boiling point, then remove from heat. In a large bowl, lightly beat
the egg yolks, caster sugar and rind with a whisk. Pour on the scalding cream, stirring vigorously.
Return the mixture
to the pan and reheat carefully, stirring all the time, until the mixture is thick enough to coat the back of the spoon. Care
must be taken not to boil the custard, or it will curdle. Add the vanilla extract and allow to cool.
To assemble
the trifle, place the sponge, orange jelly and crushed biscuits into glass serving dishes. Strain over the cooled custard
and leave to get completely cold. To serve, top with whipped cream and chopped almonds. Dust with icing sugar.
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