Tangerine and ginger trifles

19 November 2013

Tangerine and ginger trifles You can make these little individual trifles with oranges instead of tangerines, and gingernuts instead of ginger kisses. I would recommend using ginger kisses though, as the filling becomes wonderfully thick and icing-like when chilled. You can also use pre-made custard if you are feeling lazy, though this recipe is quite simple.

  • For the custard:
    1⅓ cups milk
    ½ tsp vanilla bean paste, or one split vanilla bean
    4 egg yolks
    1 tsp cornflour
    ¼ cup castor sugar
  • To assemble four individual trifles:
    4 ginger kisses
    4 tsp Cointreau or Grand Marnier
    The flesh of 2 tangerines, extracted from the pith and membranes, plus any excess juice
    4 pieces of crystallised ginger, chopped
  • To make the custard, whisk together the egg yolks, cornflour, and sugar until thick and mousse-like. Gently heat the milk and vanilla until a little steam comes off the top, then slowly pour the milk into the egg mixture, whisking constantly. Return to the heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
  • To arrange the trifles, cut the ginger kisses into quarters and place them in four small ramekins or serving glasses. Pour a teaspoon of liqueur over each biscuit, then divide the tangerine slices between the glasses. Top up each glass with custard, and finish the crystallised ginger. Chill the trifles in the fridge for at least an hour before serving.