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.
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.
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.
A lovely recipe, Shari… you’ve done Len’s oranges proud! xx
Thanks Liz – Len’s oranges were truly outstanding this season, it was such a treat to enjoy a whole box full. Thank you for providing me with some amazing opportunities/produce through blogging xo
This looks outstanding!
Our home grown blood oranges are ripe for picking so I should make this soon. ?
If you love jaffa {chocolate and orange} then this is deadly. My husband was calling out ‘what are you doing in the kitchen’ whilst I was eating this straight out of the fridge. You just can’t stop at one bowl.
Hahaha too funny! I do love jaffa. I blogged some chocolate and blood orange cup cakes last year as my little nod to masterchef. ?
How cool is the colour of blood oranges. What a gorgeous gift hun and that trifle – YUM!!! xx
Thanks Sonia – I have really enjoyed these blood oranges. They were a beautiful gift from Redbelly Citrus…an awesome perk of blogging.
What a great way to use such gorgeous oranges, I’m looking forward to seeing what other sweet treats are coming up this month. Thanks for linking up with us for Fabulous Foodie Fridays.
Thanks Lauren, my blood orange cake with yoghurt icing is now live and I have one more delicious blood orange treat up my sleeve.
Oh you lucky duck! Those peeps at Redbelly sure now how to give great gift! That trifle looks deliciously decadent. Jafftastic!
Yes Sammie, the blood oranges were a delicious gift!
I just love the colour of those blood oranges and what an amazing product to be gifted 🙂
They certainly did have a bumper crop this year. And it was a total surprise to be sent the box – a wonderful surprise, because they have been enjoyed multiple ways.