<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
12 ISSUES FOR £24 Subscribe to Kent Life today click here

Recipe: a delicious blood orange trifle

PUBLISHED: 11:25 06 February 2017 | UPDATED: 11:25 06 February 2017

Blood orange trifle with a warm blood orange espuma

Blood orange trifle with a warm blood orange espuma

Archant

The chef-patron of award winning restaurant Chapter One delivers a succulent trifle to ease you through the frost of February

On your next visit to your local green grocers or supermarket you’ll find shelves full of blood oranges. If you normally skip this fruit in favour of the standard kind, I encourage you to grab yourself a bag. There’s more to them than meets the eye. No, they’re not only for breakfast or afternoon snacking, blood oranges are extremely versatile and can be used in a number of dishes. They especially go well with mackerel escabeche, or sliced into a salad. My personal favourite, a blood orange panna cotta.

I absolutely love having blood oranges on the menu at Chapter One and look forward to when they come in season. Unlike standard oranges, you can only buy them in late December through to May. As the season is short, I like to take full advantage of experimenting in the kitchen with this winter fruit.

The blood orange name derives from its crimson colour. The fruit is typically smaller than the average orange and is mostly grown in Mediterranean countries. When shopping for blood oranges you’ll notice three main varieties Moro, Tarocco and Sanguinello. Moro is the most common of the three and its flesh is the darkest.

As winter’s not the best season for fresh fruit and produce, why not pick-up some blood oranges and get creative. How about spicing up your mid-week supper for your family or try something new on the weekend that’s a little fancy and may require some more time?

If you’re up for the challenge then I have a great recipe for you. I’ve served this in Chapter One over the years and it’s always gone down well with our customers and I’m sure my blood orange trifle with a warm blood orange espuma will also be a hit with your loved ones too. Enjoy.

Recipe

BLOOD ORANGE TRIFLE WITH A WARM BLOOD ORANGE ESPUMA

Serves 4

For the vanilla panna cotta

 180ml milk

 1 pint of double cream

 2 vanilla pods (split and deseeded)

 75g sugar

 6 leaves of gelatin (soaked in cold water for five minutes)

Bring the milk, cream, vanilla pods and sugar to the boil. Remove from the heat and stir in the gelatin. Once the gelatin has dissolved pass through a chinois and place in a bowl over some ice. Stir the mix while it is cooling so the vanilla seeds don’t sink to the bottom.

For the blood orange jelly

 2 pints blood orange juice

 200g sugar

 10 leaves gelatin (soaked in cold water for five minutes)

Warm the orange juice and sugar together. Remove from the heat add the gelatin and stir until dissolved. Pass through a chinois and leave to cool.

For the warm blood orange espuma

 1 tbsp corn flour

 1 pint blood orange juice

 150g sugar

 4 leaves gelatin (soaked for five minutes)

Dissolve the cornflour in a little orange juice. Bring the remainder of the juice to the boil with the sugar. Add the hot juice to the cornflour and stir over a low heat until the mix comes back to the boil. Remove from the heat and add the gelatin. Stir until the gelatin is dissolved. Pass through a chinois and pour into and espuma gun and gas with two gas cartridges.

To assemble

Take four clean glasses and place them on a flat shelf in your fridge. Slightly warm your blood orange jelly and vanilla panna cotta in the microwave. Firstly equally pour some blood orange jelly in the bottom of the four glasses. Add some orange segments in the bottom of the glass and some diced sponge pieces. Leave to set. Then pour a layer of vanilla panna cotta on top of the orange jelly. Leave to set. Repeat this process until you have multiple layers in your glass. Be sure to make each layer the same. Once this is all finished, remove from the fridge. Carefully spray the warm espuma on top of each trifle. Garnish with a little chocolate and serve immediately.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Thursday, May 25, 2017

From the classic battered cod and chips to vegan ‘fish’ and deep fried gherkins, everybody loves a good fish and chip shop. We have picked 10 of the best places for fish and chips by the sea in Kent

Read more
Monday, May 22, 2017

From Michelin-starred restaurants to grab-and-go oyster bars, Kent is the ‘plaice’ to be for seafood eateries with the freshest fare around

Read more

What started as a hobby for entrepreneur Richard Balfour-Lynn quickly became an expanding family based wine and cider business

Read more
May 2017
Monday, May 8, 2017

Will Edge on leaving a safe desk job for a full-time career in brewing and distilling. Pictures by: Manu Palomeque

Read more
May 2017
Monday, May 8, 2017

Kent is perhaps the oldest county in England so it isn’t surprising that there are a plethora of history-drenched pubs with intriguing, charming and sometimes violent histories. We pick 9 of our favourites dating way back from the 12th to the 16th century

Read more

New owners have transformed The Dog at Wingham, with a fresh decor, staunchly seasonal menu and the warmest of family welcomes

Read more
May 2017
Tuesday, April 25, 2017

When in Kent, the ‘Garden of England’, it’s only natural to expect the freshest, home-grown ingredients sourced from local producers. With that in mind, here’s a list of our favourite quality restaurants to be found in Kent from Michelin star to gourmet pub

Read more
Monday, April 24, 2017

We are delighted to announce our fifth Food and Drink Awards and encourage readers to nominate their local favourites now!

Read more
Tuesday, April 18, 2017

Nothing beats a burger to curb those hunger pangs! We pick some of the best spots to enjoy a burger in Canterbury

Read more
Monday, April 10, 2017

The chef-patron of award-winning restaurant Chapter One whips up a special weekend brunch treat. Words by: Andy McLeish. Picture by: Ming-Tang Evans

Read more
April 2017

Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today


subscription ad
Kent Life Application Link

Local Business Directory

Kent's trusted business finder

Job search in your local area




Search For a Car In Your Area

Property Search