Berry-Citrus Trifle

Name: Berry-Citrus Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 340 grams frozen mixed berries; 3 teaspoons cornstarch; 3 eggs; 1 envelopes unflavored gelatin; 3 Tbsps finely chopped fresh mint plus 4 mint sprigs; 158 milliliters fresh orange juice; 1 Zest of orange; 59 milliliters sugar, divided

Berry-Citrus Trifle might be just the Scottish recipe you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 4g of fat, and a total of 170 calories. This recipe serves 4. A mixture of berries, cornstarch, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a glass bowl, whisk eggs, juice, zestand 1/4 cup sugar. In a medium saucepan,bring 2 inches of water to a boil. Reduceheat to medium-low and set bowl overpan. (Bottom of bowl should sit abovethe water without touching it.) Cookegg mixture, stirring occasionally, untilthick enough to coat a spoon, about20 minutes.

Ingredients you will need

Juice

Sugar

Water

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in gelatin until fullydissolved.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Remove bowl from heat; pourcurd evenly among four 5-ounce servingglasses; refrigerate until solid, about2 hours. In a small saucepan overmedium-high heat, cook berries withremaining 3 tablespoons sugar, stirringoccasionally, until berries break down,liquefy and start to bubble, about10 minutes. In a bowl, strain one thirdof hot berry mixture; add cornstarchand whisk until fully dissolved.

Ingredients you will need

Berries

Sugar

Equipment you will use

Sauce Pan

Whisk

Bowl

Pourjuice-cornstarch mixture into samesaucepan; cook over medium-high heatuntil sauce thickens, about 2 minutes.

Ingredients you will need

Corn Starch

Sauce

Remove from heat and stir in choppedmint; let cool completely. Spoon berrysauce evenly over curd. Refrigerateat least 1 hour or up to 24; removefrom fridge 30 minutes before serving;garnish with mint sprigs.

Ingredients you will need

Mint