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Recipe: Blood Orange Trifle

September 3, 2015 by Shari 14 Comments

So I was sent out a beautiful box of Blood Oranges from Redbelly Citrus {and boy, haven’t they had a bumper crop this season!}. And I thought that it would be a great way to kick off my ‘SWEET SEPTEMBER’ with a few sweet blood orange inspired recipes.


It appears that no matter how many people want to eat paleo or quit sugar – there will always be people looking for great sweet recipes {I’ve got the Google Analytics to prove it}. So I thought that for the month of September I would only post about the delicious sweet treats that I have been creating in my kitchen recently.

Juicing blood oranges from Redbelly Citrus

Blood orange trifle by GoodFoodWeek - blood orange jelly with frozen raspberries

I thought that I would kick of this ‘SWEET SEPTEMBER’ with some awesome blood orange inspired recipes, follow it with some ‘healthy’ dessert recipes {because even though they might not contain ‘sugar’ they are still a special treat} and then round it out with some of my best banana bread inspired recipes {perfect for lunch boxes, morning or afternoon tea}, you guys know how much I love to make juices so I’ll make sure to add some amazing recipes as well, specially now that I have read the juicer machine product review.

Oh and I would love to know what you think about my move to WordPress and the blog’s new look and feel!

So let’s kick off ‘SWEET SEPTEMBER’ with my blood orange trifle. The ultimate dessert for jaffa lovers. This trifle combines an amazingly fresh and tangy blood orange jelly with rich dark chocolate jaffa ganache, light Italian sponge fingers and soft, lightly spiced cream. Oh and it is topped off with roasted almonds and dark chocolate – because, well, why not?

BLOOD ORANGE TRIFLE

20 small store-bought sponge fingers

1/4 cup of orange-flavoured liqueur

1 cup of roasted almonds {to serve}

100 grams of dark chocolate {to serve}

1 1/2 tbsps of gelatine powder

1 litre of blood orange juice

1/4 cup of caster sugar

500 grams of frozen raspberries

180 grams of dark chocolate

1 cup single cream

1/2 cup of mascarpone

1/2 cup of icing sugar

1 tsp of vanilla bean paste

1 tsp of honey

1 tsp of cinnamon

1 cup of single cream

To make the jelly, place the gelatine and 1/2 cup of the blood orange juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.

Place the remaining juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat and add the gelatine mixture – set aside to cool.

Pour the jelly into the base of a 4 litre capacity glass dish and top with the frozen berries. Refrigerator for 5 hours {or overnight} until set.

To make the ganache, place the chocolate in a small saucepan over low heat, stirring frequently until it melts. Remove from the heat and add 1/4 cup of the cream in a thin steady stream, stirring constantly until well combined. Refrigerator until just cool. Whisk the remaining cream into stiff peaks and then fold through the chocolate mix.

To assemble, spoon the gnache over the jelly and smooth with a palette knife. Dip the sponge fingers into the orange-flavoured liqueur and layer over the ganache. To make the mascarpone cream, place the mascarpone, sugar, vanilla, honey, cinnamon and cream into a bowl and whisk until soft peaks form. Spoon the cream over the sponge fingers and top with the roasted almonds and some dark chocolate shavings.

Blood orange trifle by GoodFoodWeek

Have you tried Redbelly Citrus’ blood oranges? Are you a fan of trifle? Are you a fan of jaffa? Have you made one of my sweet recipes? If you have, please grab a snap shot and post it on Instagram with the hashtag #goodfoodweek. 

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Filed Under: Dessert, recipe Tagged With: blood oranges, chocolate ganache, Cream, dessert, frozen raspberries, italian, mascarpone, recipe, redbelly citrus, sponge fingers

« WINNER: congratulations Lauren H
Recipe: Blood orange cake with yoghurt icing »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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