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Food & Drink Clementine and Prosecco Trifle Recipe

19:10  01 december  2020
19:10  01 december  2020 Source:   goodhousekeeping.com

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This recipe for clementine and prosecco trifle is a great, modern twist on a British classic. It looks and tastes amazing, so guaranteed to impress guests. Freeze the egg whites until you want to make meringue, or virtuous omelettes.

This recipe for clementine and prosecco trifle is a great, modern twist on a British classic. It looks and tastes amazing, so guaranteed to impress guests.

It isn't Christmas without a trifle and this clementine and Prosecco centrepiece is the perfect one to choose!

a close up of a slice of cake on a table: Clementine and Prosecco Trifle: The retro mix of almonds and sugar sprinkles gives much needed crunch to the topping on this fruity but rich pud, but you could use some pared orange zest instead – clementines are generally too fragile for paring! © Alex Luck - Hearst Owned Clementine and Prosecco Trifle: The retro mix of almonds and sugar sprinkles gives much needed crunch to the topping on this fruity but rich pud, but you could use some pared orange zest instead – clementines are generally too fragile for paring!

Yields: 8-10 servings

Prep Time: 1 hour

Process Time: 30 mins

Total Time: 1 hour 30 mins

Calories per Serving: 686

Ingredients

For the jelly layer
  • 7

    leaves platinum-grade leaf gelatine, we used Dr. Oetker

  • 900 mL

    fresh clementine or orange juice

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    This recipe for clementine and prosecco trifle is a great, modern twist on a British classic. It looks and tastes amazing, so guaranteed to impress guests. Freeze the egg whites until you want to make meringue, or virtuous omelettes.

    Clementine & prosecco jellies. By James Martin. Rating: 4 out of 5.16 ratings. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets.

  • 100 g

    caster sugar

  • 100 lb.

    prosecco

  • 1

    lemon swiss roll, about 230g

For the custard
  • 8

    clementines

  • 300 mL

    whole milk

  • 300 mL

    double cream

  • 6

    large egg yolks

  • 75 g

    caster sugar

  • 1 1/2 tbsp.

    cornflour

  • 2 tsp.

    vanilla bean paste

To finish
  • 150 mL

    double cream

  • 250 g

    mascarpone

  • 100 g

    icing sugar, sifted

  • 75 mL

    prosecco

  • 2 tbsp.

    toasted flaked almonds

  • Orange sprinkles, to serve (optional)

Directions

  1. Make the jelly: soak the gelatine leaves in a bowl of cold water for 5min. Meanwhile, heat the clementine/orange juice and sugar in a medium pan, stirring until sugar dissolves. Remove from heat, lift up gelatine and squeeze out excess water. Stir into the hot liquid to dissolve. Pour into a jug, add the prosecco and set aside to cool until lukewarm.
  2. Cut the swiss roll into 1½cm-thick slices and arrange in the base and slightly up the sides of a 2 litre trifle dish. Carefully spoon ⅓ of the cooled (but still liquid) jelly mixture over the slices, allowing them to soak it up before adding more. Chill for 2hr, or until just set. Cover and chill remaining jelly separately.
  3. Meanwhile, make the custard. Finely grate the zest of the clementines and mix in a medium pan with the milk and double cream. Heat gently until just simmering, remove from heat and leave to infuse for 10min, then strain into a jug, pressing to extract all the flavour from the zest. Discard zest.
  4. In a bowl, beat together egg yolks, caster sugar, cornflour and vanilla until combined. Pour in warm cream mixture, whisking constantly (reserve jug). Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened (don’t let it boil). Pour back into jug, lay clingfilm directly on the surface of the custard and allow to cool, then chill for 1hr, until cold.
  5. Peel and segment the zested clementines, removing as much pith as possible. Spoon ½ the chilled custard over the set sponge layer, then arrange ½ the clementine segments gently on top, starting with a ring around the edge of the bowl. Give the jelly a stir – it will have started to set but should still be soft. If it has set firm, put the jug in a bowl of hot water and stir to loosen slightly. Spoon ½ the remaining jelly over the clementines, then chill trifle for 30min-1hr. Leave remaining jelly at room temperature.
  6. Repeat custard, clementine and jelly layers, chill for another 30min-1hr.
  7. To serve, whisk cream, mascarpone and icing sugar until smooth and combined. Add prosecco and whisk briefly (don’t overwhisk – you don’t want it to be stiff), then spoon on to the trifle. Top with the toasted almonds and orange sprinkles (if using) and serve.

Get ahead:

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This boozy trifle recipe with clementines is a worthy dessert for all your festive gatherings. Our easy trifle is a great, modern twist on a traditional trifle . Freeze the egg whites until you want to make the prosecco sabayon.

This recipe for clementine and prosecco trifle is a great, modern twist on a British classic. It looks and tastes amazing, so guaranteed to impress guests. Great Australian Cookbook: recipes for Christmas cake, trifle and milk jellies. A new book celebrates the diverse food Australians love to eat

Make trifle to end of step 6 up to a day ahead. Close-cover the custard in the trifle bowl with clingfilm and chill. Complete recipe to serve.

Per serving:

  • Calories: 686
  • Protein: 8g
  • Total fat: 43g
  • Saturates: 26g
  • Carbs: 63g
  • Total sugars: 56g
  • Fibre: 2g

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