Festive Clemintine Trifle with Roast Peel Praline and Java Puree

Mon, 16 December 2024

Ingredients

For the Sponge:

• 50ml of Irish rapeseed oil
• 1tsp vanilla bean paste
• 2tbsp clementine Juice
• 200ml plant based milk
• ¼ tsp baking powder
• 125g castor sugar
• 200g self raising flour
• Zest 1 clementine

Method: 

In a large bowl, mix the oil, vanilla, juice and milk. Add the baking powder, castor sugar, flour and zest and lightly mix until smooth.

Pour the mixture into a lined baking tin and place into a preheated oven 180 degrees and bake for 20 minute

 

For the Custard:

• 50g cornflour
• 500ml plant based milk
• 75g castor sugar
• 1tsp vanilla bean paste
• 1tsp turmeric
• 1tsp grated clementine zest

Method: 

Mix the cornflour with a little plant-based milk to form a paste. Heat the remaining milk with sugar, vanilla & turmeric. Whisk in the cornflour paste and stir until thickened. Add the zest and then allow it to cool .

 

For the Cream:

• 250ml plant-based cream
• 3 tsp Icing sugar
• 1 tsp vanilla bean paste
• 1 tsp clementine zest
• You can add a splash of brandy

Method:

Whip the cream with sugar and vanilla until lightly thickened, add in the zest and brandy, chill until needed

 

Peel Praline: 

• Peels from 3 clementines
• 100g castor sugar

Method:

Place the peels onto a baking tray into a preheated oven at 100 degrees. Roast for 1 hour or until completely dry & crisp. Add them to a blender a pulse into a powder. Add the sugar to a saucepan & melt on a low heat until it forms a caramel, then stir in the roasted peel. Pour onto a lined tray and allow it to cool, then smash into small pieces or blend.

 

Jaffa Puree:

• 200g clementine segments
• 1 tbsp castor sugar
• 25g dark chocolate (optional)

Simmer the segments with the sugar in a saucepan on a low heat until soft. Blend into a puree and add the melted chocolate, allow to cool

 

Putting it together-

Place cubes of sponge at the bottom of the triffle dish, spread the puree over the sponge and arrange some fresh clemetine segments. Pour over the custard, then top with the whipped cream. Sprinkle the praline on top.