MINI ROSEWATER TRIFLES WITH CARDAMOM CREAM
Steps:
- For the orange blossom almond cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch loaf pan with cooking spray and line the bottom with parchment.
- Whisk together the almond flour, all-purpose flour and salt in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until light and fluffy, for a few minutes. Add the eggs one at a time, mixing well after each. Add the almond extract, orange blossom water and lemon zest. With the mixer on low, add the dry ingredients and mix to combine.
- Scrape the batter into the prepared cake pan and bake until browned on top and a toothpick inserted into the center comes out clean and the edges are just slightly pulling in from the pan. Begin checking for doneness at 55 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the rosewater fruit: Add the blackberries, strawberries, blueberries, raspberries, sugar, rosewater and lemon zest to a medium bowl. Toss to combine and gently macerate with the back of a wooden spoon or spatula to release the juices from the berries. Cover with plastic wrap and allow the berries to marinate for 30 minutes and up to 4 hours.
- For the cardamom cream: Whip the cream in a large bowl with a whisk or mixer until stiff peaks form. Fold in the Greek yogurt and cardamom until just combined. Set aside.
- For serving: Slice the cake into 3/4-inch cubes. Distribute half of the whipped cream among twelve 12-ounce glasses. Top with half the fruit among the glasses. Then layer the cake (there will be extra cake leftover or you can use extra cake here), 8 to 10 cubes per glass. Finally, distribute the remaining fruit on top of the cake, then the whipped cream on top of that. Using the sharp edge of an offset spatula, swipe the top of the whipped cream so it creates a flat surface of cream flush with the rim of each glass. Garnish with a few candied rose petals and roasted pistachios as desired. Serve!
MINI ORANGE TRIFLE
Layered with prepared pound cake, whipped topping and fruit, these individual orange trifles make an easy and elegant after-dinner teat.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut 1 orange into 6 slices; peel and section remaining oranges. Use miniature cookie cutter to cut 6 small shapes from 1 cake slice.
- Place 1 of the remaining cake slices in each of 6 individual dessert dishes; cover evenly with layers of half each of the orange sections and COOL WHIP. Repeat layers.
- Garnish with cake cutouts, orange slices and cherries.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
RASPBERRY ORANGE TRIFLE
Steps:
- Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
- Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
- Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
CHOCOLATE ORANGE-TINI TRIFLE
Cross a Mississippi mud pie with a marmalade martini and the result is this grown-up Christmas trifle. It makes a wonderful indulgent end to a festive menu
Provided by Miriam Nice
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
- Scatter the madeira cake pieces over the posset layer.
- To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
- Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
- To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
- Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
- Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.
Nutrition Facts : Calories 754 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
More about "mini orange trifle recipes"
10 BEST MANDARIN ORANGE TRIFLE RECIPES | YUMMLY
From yummly.com
5/5 (1)
TRIFLE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
OUR TOP 10 TRIFLE RECIPES (SIMPLE AND BEAUTIFUL!) - TASTE …
From tasteofhome.com
EASY MINI TRIFLES - LIFE IS A PARTY
From lifeisaparty.ca
INDIVIDUAL ENGLISH TRIFLES…EASY, IMPRESSIVE AND DELICIOUS!
From christinascucina.com
MINI TRIFLES | CHRISTMAS RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
ORANGE TRIFLE WITH GRAND MARNIER CREAM RECIPE
From myrecipes.com
10 NEXT LEVEL TRIFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TERRY'S CHOCOLATE ORANGE TRIFLE - JANE'S PATISSERIE
From janespatisserie.com
15 SCRUMPTIOUS MINI TRIFLE RECIPES - SAVVY MAMA LIFESTYLE
From savvymamalifestyle.com
MINI FRUIT TRIFLES | BRITISH RECIPES | GOODTO
From goodto.com
MINI STRAWBERRY-ORANGE CUSTARD TRIFLE
From fascinatingfoodworld.com
MINI ORANGE TRIFLES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
ORANGE CHRISTMAS TRIFLE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CREAMY MANDARIN ORANGE TRIFLE RECIPE - EAGLE BRAND
From eaglebrand.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love