Orange Blossom Trifle Recipes

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ORANGE BLOSSOM TRIFLE

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

Provided by CHEFBETHPHX

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 5h25m

Yield 12

Number Of Ingredients 7



Orange Blossom Trifle image

Steps:

  • Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  • Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
  • To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

MINI ROSEWATER TRIFLES WITH CARDAMOM CREAM

Provided by Molly Yeh

Categories     dessert

Time 1h50m

Yield About 10 trifles

Number Of Ingredients 22



Mini Rosewater Trifles with Cardamom Cream image

Steps:

  • For the orange blossom almond cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch loaf pan with cooking spray and line the bottom with parchment.
  • Whisk together the almond flour, all-purpose flour and salt in a medium bowl; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until light and fluffy, for a few minutes. Add the eggs one at a time, mixing well after each. Add the almond extract, orange blossom water and lemon zest. With the mixer on low, add the dry ingredients and mix to combine.
  • Scrape the batter into the prepared cake pan and bake until browned on top and a toothpick inserted into the center comes out clean and the edges are just slightly pulling in from the pan. Begin checking for doneness at 55 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the rosewater fruit: Add the blackberries, strawberries, blueberries, raspberries, sugar, rosewater and lemon zest to a medium bowl. Toss to combine and gently macerate with the back of a wooden spoon or spatula to release the juices from the berries. Cover with plastic wrap and allow the berries to marinate for 30 minutes and up to 4 hours.
  • For the cardamom cream: Whip the cream in a large bowl with a whisk or mixer until stiff peaks form. Fold in the Greek yogurt and cardamom until just combined. Set aside.
  • For serving: Slice the cake into 3/4-inch cubes. Distribute half of the whipped cream among twelve 12-ounce glasses. Top with half the fruit among the glasses. Then layer the cake (there will be extra cake leftover or you can use extra cake here), 8 to 10 cubes per glass. Finally, distribute the remaining fruit on top of the cake, then the whipped cream on top of that. Using the sharp edge of an offset spatula, swipe the top of the whipped cream so it creates a flat surface of cream flush with the rim of each glass. Garnish with a few candied rose petals and roasted pistachios as desired. Serve!

Nonstick cooking spray, for the pan
2 cups almond flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
3 cups sugar
1 1/2 cups (3 sticks) unsalted butter, softened
6 large eggs
1 teaspoon almond extract
3/4 teaspoon orange blossom water
Zest of 1/2 lemon
1 pint blackberries
1 pint strawberries, stemmed and quartered
1/2 pint blueberries
1/2 pint raspberries
2 tablespoons sugar
Splash rosewater
Zest of 1 lemon
3 cups heavy cream
1 cup whole-milk Greek yogurt
1 teaspoon ground cardamom
8 ounces candied rose petals
8 ounces roasted, unsalted pistachios

BLOOD ORANGE TRIFLES

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 8



Blood Orange Trifles image

Steps:

  • Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
  • Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
  • Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
  • To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.

5 blood oranges
2/3 cup sugar
3 tablespoons orange-flavored liqueur
3 large egg yolks
1 teaspoon lemon juice
1/2 cup cold heavy cream
14 crisp ladyfingers, broken in half
Chopped pistachios, for topping

ACCIDENTALLY FABULOUS ORANGE TRIFLE!

Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!

Provided by Belinda in Austin

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10



Accidentally Fabulous Orange Trifle! image

Steps:

  • Preheat oven to 350 degrees. Grease and flour your pan.
  • Prepare cake mix according to directions.
  • Remove 1 1/2 cups of the batter and set aside.
  • Pour remaining batter into the pan.
  • Stir dry orange jello into the 1 1/2 cups batter.
  • Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
  • Bake according to cake mix directions.
  • Cool and crumble.
  • Make the vanilla pudding, according to the box, with the 2 cups of milk.
  • In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
  • Continue for another layer.
  • For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.

Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9

1 (18 ounce) box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
1 (3 ounce) box orange Jell-O
1/2 teaspoon orange extract
3 1/2 ounces instant vanilla pudding
2 cups milk
12 ounces Cool Whip
6 clementines, peeled and sectioned

ORANGE BLOSSOMS

This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.

Provided by Nanita

Categories     Dessert

Time 57m

Yield 60 mini cupcakes

Number Of Ingredients 8



Orange Blossoms image

Steps:

  • Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
  • Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
  • Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
  • Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
  • Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
  • Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
  • When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8

1 (18 1/2 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup water
3 tablespoons vegetable oil
1 -2 teaspoon vanilla extract

PEACH PANNA COTTA TRIFLE

Combine the best of two desserts for this stunning centrepiece: panna cotta and trifle. With seasonal peaches, soft madeira sponge and custard, it's divine

Provided by Cassie Best

Categories     Dessert

Time 1h45m

Yield Serves 12-14

Number Of Ingredients 15



Peach panna cotta trifle image

Steps:

  • Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
  • When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
  • Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
  • When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
  • Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
  • Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
  • Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
  • When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.

Nutrition Facts : Calories 587 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

900ml double cream
150g caster sugar
1½ tsp vanilla extract
6 gelatine leaves
400g natural Greek-style yogurt
12 ripe peaches or nectarines
3 tbsp honey, plus a drizzle
10 cardamom pods
2 oranges, juiced
2 tsp orange blossom water (optional)
1 small madeira loaf (about 275g)
500g shop-bought fresh custard
2 tbsp icing sugar
handful of pistachios, roughly chopped
honeycomb, to garnish (optional)

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