Orange Syllabub Trifledesserts ----FOR THE ORANGE SYLLABUB---- 1 orange; (finely grated peel - and 50 gm caster sugar 175 gm cršme fraiche 225 gm thick yogurt ----FOR THE TRIFLE---- 4 trifle cakes 150 ml orange juice ----TO GARNISH---- 8 segments of peeled orange 1 small sprig of fresh mint Serves 3-4 A light, simple trifle: a layer of cake is soaked with fresh orange juice, then topped with a mouth-watering layer of crŠme fraiche and yogurt flavoured with orange rind and juice. Orange segments decorate the edge of this lovely dessert. Put the peel and orange juice into a bowl with the sugar. Leave to marinate. Strain the liquid into a clean bowl and add the crŠme fraiche gradually, beating until thick. Fold in the yogurt. Chill for a few hours or overnight. Cut the trifle sponges in half lengthwise. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub. Place segments of orange around the edge. Chill for 2-3 hours before serving. Decorate with a small sprig of mint. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias |
