Blood orange and amaretti trifles
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 4 leaves gelatine
- 500ml smooth blood orange juice
- 8 amaretti biscuits, crumbled, plus extra finely crumbled to serve
- 300ml ready-made vanilla custard
- 200ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Method
- STEP 1
Put the gelatine leaves in a bowl of cold water and leave for 10 minutes.
- STEP 2
Heat the orange juice in a pan to just below simmering point then take off the heat.
- STEP 3
Add the gelatine and stir until dissolved. Cool, then strain into the bottom of four serving glasses. Chill in the fridge for 2 hours (or overnight) until set.
- STEP 4
Mix the amaretti into the custard and spoon over the jellies. Softly whip the cream with the icing sugar and vanilla, then put a dollop over the custard on each. Finish with more finely crumbled amaretti.
