Citrus Trifle

Citrus Trifle

SERVES 8 PREP 30 minutes + 8 hours to chill COOK 10 minutes COST $2.35 a serve


85g packet orange-flavoured
jelly crystals
1 red grapefruit
1 mandarine
2 oranges
5 whole dried cloves
⅓ cup caster sugar,
plus 2 tablespoons extra
½ cup custard powder
1 litre (4 cups) milk
425g bought lemon loaf cake
300ml thickened cream
2 tablespoons icing sugar
2 teaspoons finely grated
lime zest


1 Make jelly as packet directs. Place in  a 3.5-litre (14-cup) glass serving bowl.  Chill for 4 hours or until set.
2 Using a sharp knife, cut away rind  and white pith from grapefruit.  Holding fruit over a bowl, cut between  the membranes to release segments  and catch any juice. Repeat with  mandarine. Cut rind into thin strips.  Grate zest from oranges, then cut  into segments, reserving any juices.
Place cloves, sugar and 2 tablespoons  water in a small saucepan over low heat.  Cook and stir for 2 minutes or until sugar  dissolves. Add mandarine and grapefruit  rind; simmer for 2 minutes or until soft.  Stir in mandarine and grapefruit segments,  plus any reserved juice. Remove from heat.  Cool. Strain; reserve syrup.
Whisk custard powder, extra sugar, milk  and reserved orange zest in a saucepan  until smooth. Place over moderately low  heat; cook and stir for 5 minutes or until  custard boils and thickens. Transfer to a  heatproof bowl; cover surface with plastic  food wrap. Chill for 1 hour or until cooled


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