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Champagne Orange Trifle


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Serves 6-8

Ingredients          

For the Orange Crème Patisserie
  • 600ml milk
  • 5 eggs yolks
  • 120g sugar
  • 50g cornflour
  • 1 vanilla bean
  • 1 orange, zested
  • 40ml orange liqueur
  • 1 vanilla pod, split and seeded
  • 400ml whipped cream
          For the Jelly
  • 500ml fresh orange juice, strained
  • 500ml champagne
  • 100g caster sugar
  • 12 sheets gelatine (20g)
To Assemble
  • orange segments, to garnish
  • 200g Mascarpone mixed with 150g whipped cream (or combine with left over pastry cream)
  • 4 oranges, sliced
  • 1 orange madeira cake, sliced
  • orange liqueur, to drizzle (optional)

Method
For the Orange Crème Patisserie
Heat the milk with the scraped vanilla bean and orange zest and bring to the boil. Mix together the sugar, cornflour and egg yolks, and slowly pour in the milk. Strain into a saucepan and then cook for a few minutes stirring constantly until thick, add the orange liqueur. Pour into a bowl and cover with parchment paper and allow to cool. Fold in 400ml whipped cream, and set aside.

For the Jelly
Combine the sugar, orange juice & champagne then whisk until sugar has dissolved. Soak the gelatine sheets in cold water until plump. Squeeze dry. Melt in a bowl over a double boiler & stir into the champagne mix. Allow to cool and start to set (thicken).

To Assemble
In the base of a trifle bowl place a layer of pastry cream. Arrange slices of orange around the glass and in the centre. Spoon over enough jelly to cover the oranges.  Place in the refrigerator to set. Top with a layer of cake and drizzle with orange liqueur. Top with pastry cream smoothing over the top and then a thin layer of jelly. Allow to set for several hours or overnight. Garnish with  mascarpone cream, sliced orange segments and candied orange zest.          
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