Blood orange trifle recipe
To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool.Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars.To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened.To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup.Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using).