Blood Orange Trifles Recipes

BLOOD ORANGE TRIFLES

Blood Orange Trifles image

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 blood oranges
2/3 cup sugar
3 tablespoons orange-flavored liqueur
3 large egg yolks
1 teaspoon lemon juice
1/2 cup cold heavy cream
14 crisp ladyfingers, broken in half
Chopped pistachios, for topping

Steps:

Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.

CITRUS TRIFLE

Citrus Trifle image

A trifle bursting with flavor!!! Using blood orange juice(which is orange flavored with overtones of strawberry and raspberries)to flavor the cake, combined with strawberries and red raspberry preserves and the creaminess of the pudding and whipped topping makes for a sensational dessert. This dessert could be lightened by using light or fat free pudding and whipped topping.

Provided by diner524

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t)
1 blood orange, juice of
water
1 egg
1 (7 ounce) box instant vanilla pudding
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
16 ounces fresh strawberries
1/4 cup red raspberry preserves (I use seedless)

Steps:

Preheat oven to 350 degrees.
Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
Assembly:.
In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.

Nutrition Facts : Calories 435.9, Fat 15.2, SaturatedFat 9.2, Cholesterol 39.9, Sodium 631, Carbohydrate 70.1, Fiber 1.6, Sugar 51, Protein 6

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