CHOCOLATE ORANGE-TINI TRIFLE
Cross a Mississippi mud pie with a marmalade martini and the result is this grown-up Christmas trifle. It makes a wonderful indulgent end to a festive menu
Provided by Miriam Nice
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
- Scatter the madeira cake pieces over the posset layer.
- To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
- Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
- To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
- Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
- Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.
Nutrition Facts : Calories 754 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
INA-TINI
Steps:
- Chill a martini glass.
- Place the raspberries, lime juice, water and simple syrup in a blender and pulse until smooth.
- Place the vodka, raspberry sauce and Triple Sec in a cocktail shaker filled with ice and shake until cold. Stain into a chilled martini glass and garnish with a lime slice.
ORANGE-TINI
Yield Serves 12
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain into chilled Martini glasses. Garnish each glass with orange twist.
ORANGE TIGER MARTINI
This martini is named after the RSC #8 winner - Tigerduck! It is totally scrumptious! After one, you will find yourself heading back to make another. I adore this martini! This martini is a celebration of the liquor, not a daiquiri. It is not too sweet, not too coco-nutty, and not too creamy. The mingling flavors party in your mouth. If you do not have two types of rum then use the one you have, just be sure they are premium rums or the result will not be the same. I created this recipe for RSC #9.
Provided by NcMysteryShopper
Categories Beverages
Time 13m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped apricots, brown sugar, 1 ounce of the Grand Marnier and 5 tablespoons of the orange juice in a small pot over low heat and simmer until thick and syrupy, stirring frequently. About 8-10 minutes for the apricot flavor to infuse the simple syrup. (If your apricots are very dry they will soak up more of the fluid, lower heat and add more juice.)
- Strain syrup mixture pressing with the back of a spoon to release all the liquid.
- In a cocktail shaker filled with ice (or use two glasses that fit one inside the other) combine syrup solution with whipping cream, coconut milk, rums, remaining 1/2 ounce of Grand Marnier and 3 ounces of fresh squeezed orange juice. Add a dash of bitters.
- Vigorously shake and strain into a martini glass.
- Serve. Yum!
Nutrition Facts : Calories 243.7, Fat 9.3, SaturatedFat 6.8, Cholesterol 19.4, Sodium 21.6, Carbohydrate 24.4, Fiber 1.9, Sugar 21, Protein 1.8
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- Navel Oranges. These sweet, slightly bitter oranges are arguably the most common type of all. You’ll know a navel orange when you see one, thanks to its signature mark on the bottom that resembles a belly button.
- Cara Cara Oranges. This type of navel orange is extra sweet. Cara Cara oranges are famous for their low acidity and refreshing sweetness, which make them prime for snacks, raw dishes and juice.
- Valencia Oranges. If you have your sights set on fresh-squeezed OJ, look no further than sweet Valencia oranges. They have thin skins and a ton of juice, meaning you’ll get the most bang for your buck when it comes to making a fresh glass.
- Blood Oranges. Ah, blood orange: No winter cheese board or holiday dessert spread is complete without it. They get their name from the deep red color of their flesh, which is super juicy, sweet and tart.
- Seville Oranges. These Mediterranean fruits are also called sour oranges for a reason. Seville oranges are minimally sweet and big on tartness and bitterness.
- Lima Oranges. If you ever see this Brazilian gem in the produce section, scoop some up before they disappear. Common in South America and the Mediterranean, lima oranges are also known as acidless oranges because they’re super sweet with minimal acidity or tartness.
- Mandarin Oranges. Here’s the thing: Even though it’s often referred to as a “mandarin orange,” mandarins technically aren’t oranges at all. Mandarin oranges are a group of citrus fruits that have loose skin, are small in size and have a somewhat flattened appearance.
- Tangerines. While they’re often lumped into the same family, tangerines and oranges are two different types of citrus. Tangerines are technically classified as a type of mandarin, and they’re a close cousin of the clementine.
- Clementines. They’re tiny, seedless, sweet and downright adorable. No wonder everyone loves packing these for a bright lunchtime pick-me-up. Like tangerines, clementines are easy to peel and eat, thanks to their little segments.
- Tangelos. OK, follow along closely: If an orange, by definition, is a hybrid of a mandarin and pomelo, and the tangelo is a hybrid of a tangerine (which is a type of mandarin) and a pomelo, then the tangelo is *basically* a super special orange…right?
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