Blood Orange Trifle
This Blood Orange Trifle has an Easter twist in the form of hot cross buns. It also looks absolutely stunning on the table!
Ingredients
- 4 hot cross buns diced
- 100ml Cointreau
- 6 blood oranges
- 1 litre of orange juice
- 10 gelatine leaves
- 1 l fresh vanilla custard
- 1 l double cream whipped
To decorate:
- Chocolate decorations
Method
Dice the hot cross buns and lay into the bottom of a large trifle bowl, place the sliced blood oranges all around the edges.
Soak the gelatine in cold water, heat ¼ of the orange juice, whisk in the squeezed out gelatine then whisk in the cold orange juice, and Cointreau.
Pour over the blood oranges and set for 4 hours. Pour over the custard, spoon over the cream, decorate with chocolates.
Ingredients
- 4 hot cross buns diced
- 100ml Cointreau
- 6 blood oranges
- 1 litre of orange juice
- 10 gelatine leaves
- 1 l fresh vanilla custard
- 1 l double cream whipped
To decorate:
- Chocolate decorations
Method
Dice the hot cross buns and lay into the bottom of a large trifle bowl, place the sliced blood oranges all around the edges.
Soak the gelatine in cold water, heat ¼ of the orange juice, whisk in the squeezed out gelatine then whisk in the cold orange juice, and Cointreau.
Pour over the blood oranges and set for 4 hours. Pour over the custard, spoon over the cream, decorate with chocolates.
