Winter clementineTriffle (Triffle de mandarinas o clementinas)

Here we are in the late winter, almost spring but elsewhere just going to start the winter.

Tangerines or clementines are more winter like oranges. This dessert was made with a batch of clementines that I had in fridge.

This triffle is about biscuits,jelly, vanilla curd, clementines and meringue :)

It is absolutely delicious, We love clementines or tangerines.

Source : Food and travel magazine UK

Ingredients

18 small clementines peel on

275 g caster sugar

3tablespoon triple sec or rum

1 1/2 tablespoon powdered gelatin

15 ladyfinger biscuits

Vanilla custard about 400 ml (shop bought or you cane make yours)

3 egg whites

pinch of cream of tartar

5 or 6 glasses

Method

Place 8 of the whole clementines in a large saucepan, cover with cold water and bring to the boil.

Cook for 5 minutes then drain, cover again with cold water and add 150 g of the sugar. Slowly bring to the boil again the simmer for 8 minutes until soft.

Drain, reserving the liquid.

Meanwhile, finely zest and juice the remaining 10 uncooked clementines into a measuring jug and add the triple sec or rum with enough of the reserved liquid to bring up to 700 ml. Pour into a pan bring to the boil, simmer for 5 minutes. Stir in the softened gelatine until dissolved, pass through a fine sieve and cool for 30 minutes.

Carefully cut the cooked clementines into 3 or two rounds. Dip them into the jelly mixture and layer into the glasses with the sponge fingers also dipped in the jelly mixture (dip them briefly so you dont make them soggy)

Arrangue the clementine rounds with the cut side facing the sides of the glasses, and place the fingers between and in the centre to support them. Pour in the rest of the jelly and chill in the fridge until set. about1 hour .

Once set top with the vanilla custard and return to the fridge until reday to serve.

Whisk the egg whites and cream of tartar in a large bowl until soft peaks, Add the remaining sugar, a spoonful at a time, whisking continuously until you have a thick , glossymeringue. Spoon the meringue over the custard, pulling it up into peaks as you go.

Blow torch to the colour meringue until golden in places.

If you dont have a torch for golden you can let the meringue white.

Print recipe here

En español

Trifle de mandarinas o clementinas

Comments

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