Orange Syllabub Trifle Recipe

Orange Syllabub Trifle Recipe

Yield: 3 Servings
Recipe by luhu.jp

Ingredients:

FOR THE ORANGE SYLLABUB
1: Orange, (finely grated peel - and juice)
50 gram: Caster sugar,
175 gram: Cr me fraiche,
225 gram: Thick yogurt,

FOR THE TRIFLE
4: Trifle cakes,
150 milliliter: Orange juice,

TO GARNISH
8 Segments: of peeled orange,
1 small: Sprig of fresh mint,

Directions:

Serves 3-4

A light, simple trifle: a layer of cake is soaked with fresh orange
juice, then topped with a mouth-watering layer of cr

me fraiche and
yogurt flavoured with orange rind and juice. Orange segments decorate
the edge of this lovely dessert.

Put the peel and orange juice into a bowl with the sugar. Leave to
marinate. Strain the liquid into a clean bowl and add the cr

me
fraiche gradually, beating until thick. Fold in the yogurt. Chill for
a few hours or overnight.

Cut the trifle sponges in half lengthwise. Lay them in the bottom of a
small serving dish, moisten with the orange juice, and finish with a
layer of the syllabub. Place segments of orange around the edge.
Chill for 2-3 hours before serving. Decorate with a small sprig of
mint.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias


Source from luhu.jp