Gingerbread and Blood Orange Trifle
By OcadoLife
Published on 12 November 2024
For a twist on a classic British fave, whip up this Gingerbread and Blood Orange Trifle from food stylist Sam Dixon. The blood oranges add a delicious sweet-tangy hit that goes perfectly with the warming flavours of nutmeg, cinnamon and ginger cake. Time and servings
25 minsTotal time
10Servings
20 minsPrep time
5 minsCooking time
Ingredients
- 6 gelatine leaves
- 600ml blood orange juice (or use regular orange juice)
- 150g caster sugar
- 400ml double cream
- 2 tbsp icing sugar
- 0.25 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 500g ginger loaf cake, sliced
- 4 oranges (or use blood oranges), peeled and segmented (skin and pith removed), any juice reserved
- 500ml vanilla custard
- 6 mini gingerbread biscuits (optional)
Method
Step 1
To make the blood orange jelly, soak the gelatine leaves in a bowl of cold water. Meanwhile, heat the orange juice and sugar in a pan over a medium heat for 5 mins or until the sugar dissolves. Drain the gelatine; stir into the juice until fully dissolved. Pour into a trifle bowl (approx. 20cm); leave to cool fully. Chill for 5 hrs or overnight.Step 2
Put the cream, icing sugar, nutmeg and cinnamon in a mixing bowl and whip to soft peaks. Cover and chill until needed.Step 3
To assemble, arrange the cake evenly over the set jelly. Top with the orange segments and any reserved juice; pour over the custard. Dollop over the cream and smooth. Cover and chill for 1 hr or up to 3 days. Top with the gingerbread biscuits just before serving, if you like.Step 4
Recipe Tip: Allow extra time for chilling.