
Christmas Trifle
METHOD
Heat the double cream with all the spices, chop the chocolate and add the cream – mix well.
Whip the egg with the sugar, and gently fold in the chocolate mousse. Add the Drambuie and half-fill 4 tall glasses.
Whip the cream, vanilla and sugar together to soft peak and divide between the 4 glasses. Refrigerate for 2 hours.
Place a non-stick pan on medium heat, add the Demerara sugar and let caramelise slightly. Add the orange fillets and cook on high heat for 1 minute. Add the juice and zest, set aside to cool down completely before dividing between the 4 glasses.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
BEST FOOD TO YOUR DOOR - VOTING NOW OPEN
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in 2022. Click here to vote bit.ly/lincstasteawards![]()
We are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations. Closing date for nominations 26th August 2022.
2 hours ago ·