This week in Cook we feature ten delicious citrus recipes, from tangerine lemonade to sea bass with lime. Here's a taster, with clementine and dark chocolate trifle
*Clementine and dark chocolate trifle*
Classic trifle is given a zingy twist with clementines and orange blossom; a great make-ahead dinner party dessert.
Serves 2
For the base
*100g chocolate sponge cake
50ml Grand Marnier
4 clementines, segmented*
For the clementine curd jelly
*250ml clementine juice
Zest of 1 clementine
1 egg
2 egg yolks
30g caster sugar
10g cornflour
1 leaf gelatine, soaked in ice water
65g butter, chilled and diced*
For the orange blossom custard
*100ml whole milk
200ml whipping cream
Zest of 2 oranges
3 egg yolks
70g caster sugar
15g cornflour
A small splash of orange blossom water*
*1* Chop up the chocolate sponge and mix with the clementine segments. Warm, but don't boil, the Grand Marnier then pour it over the sponge. Add this to the bottom of 4 individual trifle bases or ramekins.
*2* To make the jelly, bring the orange juice and zest to the boil with the sugar, then whisk together the eggs and the egg yolks with the cornflour.
*
3* Once it has has boiled, pour just ⅓ of the juice into the eggs to prevent the eggs from curdling, then pour al this back into the pan with the rest of the juice. Cook over a medium heat for 3-4 minutes – again, do not allow it to boil. Remove from the heat and whisk into the gelatine. Leave to cool for 3 minutes then whisk in the butter 1 piece at a time until all is incorporated. Pour into the trifle glasses on top of the sponge and chill in the fridge until set.
*4* To make the custard, bring the milk, cream and orange zest to the boil, then whisk together the egg yolks and caster sugar.
*5 *When boiled, whisk ⅓ of the milk mix on to the egg yolks and caster sugar, then pour this mix back into the saucepan with the rest of the milk and orange liquid. Now stir with a whisk over a low-to-medium heat until the custard thickens.
*6* Pass the custard through a sieve to remove any lumps, then put it in the fridge and cover with clingfilm touching the top to stop a skin forming. Once cool, whisk again lightly, adding a few splashes of orange blossom water, then spoon into the trifle glass. Top with chocolate shavings, if you like.
Recipe from Lee Bennett, Crafthouse Restaurant, crafthouse-restaurant.com
For more great recipes get Cook free this Saturday with the Guardian. Reported by guardian.co.uk 16 hours ago.
*Clementine and dark chocolate trifle*
Classic trifle is given a zingy twist with clementines and orange blossom; a great make-ahead dinner party dessert.
Serves 2
For the base
*100g chocolate sponge cake
50ml Grand Marnier
4 clementines, segmented*
For the clementine curd jelly
*250ml clementine juice
Zest of 1 clementine
1 egg
2 egg yolks
30g caster sugar
10g cornflour
1 leaf gelatine, soaked in ice water
65g butter, chilled and diced*
For the orange blossom custard
*100ml whole milk
200ml whipping cream
Zest of 2 oranges
3 egg yolks
70g caster sugar
15g cornflour
A small splash of orange blossom water*
*1* Chop up the chocolate sponge and mix with the clementine segments. Warm, but don't boil, the Grand Marnier then pour it over the sponge. Add this to the bottom of 4 individual trifle bases or ramekins.
*2* To make the jelly, bring the orange juice and zest to the boil with the sugar, then whisk together the eggs and the egg yolks with the cornflour.
*
3* Once it has has boiled, pour just ⅓ of the juice into the eggs to prevent the eggs from curdling, then pour al this back into the pan with the rest of the juice. Cook over a medium heat for 3-4 minutes – again, do not allow it to boil. Remove from the heat and whisk into the gelatine. Leave to cool for 3 minutes then whisk in the butter 1 piece at a time until all is incorporated. Pour into the trifle glasses on top of the sponge and chill in the fridge until set.
*4* To make the custard, bring the milk, cream and orange zest to the boil, then whisk together the egg yolks and caster sugar.
*5 *When boiled, whisk ⅓ of the milk mix on to the egg yolks and caster sugar, then pour this mix back into the saucepan with the rest of the milk and orange liquid. Now stir with a whisk over a low-to-medium heat until the custard thickens.
*6* Pass the custard through a sieve to remove any lumps, then put it in the fridge and cover with clingfilm touching the top to stop a skin forming. Once cool, whisk again lightly, adding a few splashes of orange blossom water, then spoon into the trifle glass. Top with chocolate shavings, if you like.
Recipe from Lee Bennett, Crafthouse Restaurant, crafthouse-restaurant.com
For more great recipes get Cook free this Saturday with the Guardian. Reported by guardian.co.uk 16 hours ago.