Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Orange; (finely grated peel and juice) |
| 50 grams | Caster sugar |
| 175 grams | Crme fraiche |
| 225 grams | Thick yogurt |
| 4 \N | Trifle cakes |
| 150 millilitres | Orange juice |
| 8 \N | Segments of peeled orange |
| 1 small | Sprig of fresh mint |
FOR THE ORANGE SYLLABUB
FOR THE TRIFLE
TO GARNISH
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