Wednesday , October 20 2021


By Maggie Cooper, CoCoes Café and Deli at Strattons Hotel in Swaffham


For the syrup:
200ml of blood orange juice, sieved
100ml of amaretto
50g of caster sugar

For the custard:
500ml of double cream
1 vanilla bean, split, seeds scraped
8 egg yolks
125g of caster sugar
100ml of amaretto

For the orange jelly:
4 gelatine leaves
500ml of blood orange juice
100g of caster sugar

For the orange decoration:
2 oranges, washed
100g of caster sugar
375ml of water

For the pistachio brittle:
100g of roasted and chopped pistachios
110g of caster sugar
60ml of water

For the base:
6 mandarins
3 clementines
200g of pistachio biscotti
300ml of double cream, whipped to soft peaks

To garnish
6 small meringues
Pomegranate seeds

Serves Six

1. To make the syrup: combine the orange juice, amaretto and sugar in a pan over low heat, stirring until sugar dissolves. Leave to cool

2. To make the custard: place the cream, vanilla pod and seeds into a pan over medium heat. Whisk the egg yolks and sugar together in a bowl until well combined. As soon as the cream mixture reaches boiling point, pour it into the egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 4-5 minutes until thickened and smooth. Remove from heat, remove the vanilla pod, stir in the amaretto and set aside to cool. Once cool, cover the surface with cling film and chill to prevent a skin forming

3. To make the jelly: soak the gelatine in cold water for 5 minutes to soften. Heat the juice and sugar in a small pan over a medium heat until warmed. Squeeze out the excess water from gelatine and add to the blood orange juice, stirring until melted and well combined. Set aside to cool (but not cool enough to set)

4. For the decoration: using a peeler, remove wide strips of orange zest and then finely slice them using a sharp knife and set aside. Remove any remaining white pith from the oranges, then segment and set aside

Combine the sugar and water in a pan over a medium heat, stirring until the sugar dissolves. Add the strips of zest, and cook for 10 minutes until tender, remove with a slotted spoon and set aside. Return the syrup to a medium heat and boil until reduced by half. Pour over the orange segments

5. For the pistachio brittle: line a baking tray with baking paper, then spread the pistachios over the centre. Combine the sugar and cold water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium, cook, swirling the pan, until a golden caramel forms. Remove from the heat and immediately pour over pistachios. Set aside to cool completely then break into shards

6. For the base: peel and slice the mandarins and clementines, and set aside. Break up the biscotti and place in the bottom of a large glass trifle bowl. Drizzle with the syrup, top with the mandarin and clementine slices, and then cover with the jelly. Cover with cling film and chill for 1 hour until the jelly is set. Once set, pour over the custard, cover and chill for a further 1 hour

7. To Garnish: Dollop spoonfuls of the whipped cream onto the trifle, garnish with orange segments, syrup, candied zest, pomegranate, pistachio brittle and mini meringues

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