We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Mulled wine trifles recipe
0 Likes
Prep Time: 20 minutes
Cook Time: 100 minutes
Total Time: 120 minutes
Elevate these adult trifles with stunning dehydrated orange slices for a chic cocktail twist.
Ingredients:
3oranges
460g pkt double unfilled vanilla sponge cakes
8whole cloves
2cinnamon sticks
8whole star anise
2 x 85g packetsport wine jelly crystals
100ml red wine
480g (2 cups) double thick custard
125ml (1 ⁄2 cup) thickened cream, whipped to soft peaks
Ground cinnamon, to serve
Instructions:
Preheat the oven to 110°C/90°C fan forced. Line a baking tray with paper towel. Thinly slice 1 orange and place on the tray. Cover with more paper towel and gently press to absorb moisture. Bake the oranges on a wire rack set on a tray for 1 hour 30 minutes, turning halfway, until dry and crisp. Cool completely and store in an airtight container.
Trim the top off 1 sponge cake using a bread knife, reserving the second cake for later use. Cut the cake horizontally to create 2 layers, then use an 8cm-diameter round pastry cutter to cut out 6 discs from the sponge layers.
In a saucepan, combine cloves, cinnamon sticks, 2 star anise, and 800ml water. Thinly slice 1 orange and add it to the pan. Bring to a boil over medium heat, then simmer gently on low for 10 minutes. Remove from heat, strain the liquid into a large bowl, and discard the spices and orange slices.
Pour jelly crystals into the spiced liquid and stir until fully dissolved. Mix in the red wine until well combined. Distribute the mixture evenly into six 360ml serving glasses and chill in the fridge for 4 hours or overnight to set.
In a bowl, combine custard and finely grate the remaining orange peel into it. Place cake discs over the set jelly. Divide custard among glasses and finish with a dollop of cream. Sprinkle with cinnamon before serving.
Insert the remaining star anise into the center of 6 dried orange slices. Garnish each glass with an orange slice on the rim before serving.