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Clementine trifle

Name: Clementine trifle
Total time: 2 h
Ingredients: golden caster sugar 150g; cardamom pod 1; vanilla pod 1, split lenthways; cinnamon stick ½; star anise 2; fennel seeds ½ tsp; clementines 10, peeled and pulled into segments; double cream 300g; Cointreau 2 tbsp; madeira cake 1, cubed; icing sugar 1 tbsp; flaked almonds a handful; whole milk 500ml; vanilla pod 1, split lengthways and seeds scraped; egg yolks 8; golden caster sugar 75g; plain flour 30g; cornflour 15g

2 hours + infusing overnight + chilling
serves 8
Easy

This clementine trifle recipe with complex, subtle spicing comes from The Bath Priory. Make it for a quick and easy crowd-pleasing Christmas dessert.

February 9, 2016 at 10:06 am

Try this clementine trifle recipe, then check out our chocolate trifle, sherry trifle, Christmas trifle and more Christmas dessert ideas.

Ingredients

golden caster sugar 150g
cardamom pod 1
vanilla pod 1, split lenthways
cinnamon stick ½
star anise 2
fennel seeds ½ tsp
clementines 10, peeled and pulled into segments
double cream 300g
Cointreau 2 tbsp
madeira cake 1, cubed
icing sugar 1 tbsp
flaked almonds a handful
whole milk 500ml
vanilla pod 1, split lengthways and seeds scraped
egg yolks 8
golden caster sugar 75g
plain flour 30g
cornflour 15g

Method

Step 1

Put the sugar and spices into a pan with 500ml water, bring to a simmer, then take off the heat and leave to infuse for 30 minutes. Remove all the white pith from the clementine segments, put in a bowl and pour over the sugar syrup through
a sieve to catch the spices. Cool completely, cover and chill overnight.
Step 2

For the crème pâtissière, bring the milk to a simmer with the split vanilla pod and seeds, and infuse for 5 minutes on a low heat. Whisk the egg yolks and caster sugar together with electric beaters until light and fluffy, then add the flours and mix until smooth.
Step 3

Pour about ¼ of the hot milk into the creamed eggs and flour and mix in, then whisking continually, slowly add the remaining milk. Pour into a clean saucepan and bring to a simmer while whisking, and cook for a few minutes until thickened and custard-like. Pour the mixture through a fine sieve into a clean bowl. Cover with clingfilm, letting the clingfilm touch the surface of the crème pâtissière (this will stop a skin forming). Cool, then chill.
Step 4

Whisk the cream until soft peaks form. Weigh out 300g of the crème pâtissière and gently fold the cream into it to form a vanilla mousseline. You will have a bit of crème pât leftover but it will keep in the fridge for a few days. (Mix it with an equal quantity of whipped cream and serve with poached fruit)
Step 5

Pour the clementine and sugar syrup through a sieve, reserving the liquid. Chop the segments into thirds. Add the Cointreau to the reserved syrup, then drop in the sponge cubes for a few seconds, before scooping out with a slotted spoon.
Step 6

Put the soaked sponge into the bottom of a trifle bowl and add the chopped clementines. Transfer the vanilla mousseline to a piping bag fitted with a star nozzle and pipe the cream in blobs over the trifle (or spread the cream on top using a spatula). Chill until ready to serve.
Step 7

Sift the icing sugar over the flaked almonds and toast in a frying pan over a medium heat until they are a deep golden colour. Cool completely. When ready to serve, sprinkle the cooled almonds over the top of the trifle.