Boozy Caramelised Orange & Grapefruit Trifle
5 Trifle Sponges
Mackays Pink Grapefruit Marmalade
5 fl oz Sherry
2 Pink Grapefruit
3 Large Oranges
1 Tbsp Grand Marnier
2 Tablespoons Soft Dark Brown Sugar
5 Egg Yolks
1 Tsp Cornflour
425ml Double Cream
25g Caster Sugar
1/2 tsp Vanilla Extract
275ml Double Cream
Chopped Nuts/Grated Chocolate/Orange Zest
Grate the zest off one orange and set aside. Peel all the oranges and grapefruits and segment, cutting each segment in half. Strain the juice from the oranges/grapefruit segments and reserve.
Dissolve the brown sugar with 2 Tbs of the reserved orange/grapefruit juice in a small pan. Allow to simmer until the mixture turns slightky darker and thicker. Remove from the heat and add the Grand Marnier. Pour over the orange/grapefruit segments and add the orange zest.
To make the custard mix the egg yolks, cornflour, sugar and vanilla extract in a bowl. Heat the cream until it simmers. Pour onto the egg mixture, whisk well and return to the pan. Keep whisking until the custard thickens then remove from the heat.
Strain the oranges/grapefruit adding the caramel juice to the custard. Arrange the segments in the bowl on top of the sponges. Pour the cooled custard over and leave to set.
Before serving top with whipped cream and toasted nuts, grated chocolate, orange zest as desired.
A festive version of a traditional favourite. Great combination of flavours and so simple to make. Assemble ahead of time, keep in the fridge and pop in the oven as you serve up the main course and a festive desert will be ready when you are. Serve with cream or ice cream and don't even think about the calories.
Mackays Spiced Ginger Preserve
150ml single cream
50g Caster sugar
Freshly grated nutmeg