Blood Orange Trifle with Amaretto Mascarpone
- 10g gelatine leaves or 2 tsp gelatine powder
- 500ml blood orange juice
- 3/4 cup white sugar
- Amaretto Mascarpone:
- 2 tsp amaretto liquor
- 250g mascarpone
- 2 tbs pure icing sugar
- 6-8 savoiardi biscuits
- 4 tbs amaretto liquor
- 1 blood orange (segments)
- ¼ cup toasted almond flakes
- 1 punnet of edible flowers (garnish)
Soak the gelatine leaves in cold water for 5 minutes until softened.
Add gelatine and sugar to 500mls of strained blood orange juice. Dissolve on low heat until just warm. Do not boil or overheat. Pour into serving glasses and refrigerate for 2-3 hours until firm.
In a shallow bowl, pour 4 tbsp of amaretto over savoiardi biscuits and allow them to absorb slightly.
In a small mixing bowl mix mascarpone, icing sugar and 2 tbsp of amaretto together until combined.
Place chicken thighs in a large baking tray dish lined with baking paper.
Once the jelly is set, assemble with mascarpone, soaked savoiardi biscuit, more mascarpone, blood orange segments, almond flakes and garnish with edible flowers.