21 October 2016

Winter clementineTriffle (Triffle de mandarinas o clementinas)

Here we are in the late winter, almost spring but elsewhere just going to start the winter. 
Tangerines or clementines are more winter like oranges. This dessert was made with a batch of clementines that I had in fridge.
This triffle  is about biscuits,jelly, vanilla curd, clementines and meringue :)
It is absolutely delicious, We love clementines or tangerines.


18 small clementines peel on
275 g caster sugar
3tablespoon triple sec or rum
 1  1/2 tablespoon powdered gelatin 
15 ladyfinger biscuits
Vanilla custard about 400 ml (shop bought or  you cane make yours)
3 egg whites
pinch of cream of tartar 
5 or 6 glasses


Place 8 of the whole clementines in a large saucepan, cover with cold water and bring to the boil.
Cook for 5 minutes then drain, cover again with cold water and add 150 g of the sugar. Slowly bring to the boil again the simmer for 8 minutes until soft.
Drain, reserving  the liquid.

Meanwhile, finely zest and juice the remaining 10 uncooked clementines into a measuring jug and add the triple sec or rum with enough of the reserved liquid to bring up to 700 ml. Pour into a pan bring to the boil, simmer for 5 minutes. Stir in the softened  gelatine until dissolved,  pass through a fine sieve and cool for 30 minutes.

Carefully cut the cooked clementines into 3 or two rounds. Dip them into the jelly mixture and layer into the glasses with the sponge fingers also dipped in the jelly mixture (dip them briefly so you dont make them  soggy) 

Arrangue the clementine rounds with the cut side facing the sides of the glasses, and place the fingers between and in the centre to support them. Pour in the rest of the jelly and chill in the fridge until set. about1 hour .
Once set top with the vanilla custard and return to the fridge until reday to serve.
Whisk the egg whites and cream of tartar in a large bowl until soft peaks, Add the remaining sugar, a spoonful at a time, whisking continuously until you have a thick , glossymeringue. Spoon the meringue over the custard, pulling it up into peaks as you go.
Blow torch to the colour meringue until golden in places.

If you dont have a torch for golden you can let the meringue white.

En español

Trifle de mandarinas o clementinas

13 October 2016

Cointreau Bavarois dessert with orange sauce (jalea de cointreau con salsa de naranja)

Love this dessert.
Really bavarois is the french term for Bavarian cream whisch is gelatin dessert, like to a mousse in texture.
Simply delicious !!

Source :

 Revista Paula Chile.
December 1993
Cooking editor  : Rosario Valdes


1 1/2 tablespoon unflavored powdered gelatin
1/2 cup of sugar (100 grams)
3 eggs, separated
 1  1/4 cups milk
3 tablespoons Cointreau or orange juice

Orange sauce

1/2 cup of sugar (100 grams)
300 ml orange juice
2 teaspoons cornstarch


In a small bowl, sprinkle the gelatin and dissolve in 1/3 cup of cold water bath .

In another bowl beat the egg yolks with the sugar until the mixture is pale and frothy.

Add milk and cook over low heat until it thickens .. Remove from heat and add the gelatin, and liqueur or orange juice.
Chill until slightly thickened.
In a bowl beat the egg whites until stiff but not dry.
Add in surrounding form to the prepared mixture and pour into 6 individual molds or in a large pan.
Refrigerate until set.

Orange sauce

In a pan put the sugar and orange juice with cornstarch, cook over low heat until thickened and sugar dissolves.
Bring to a boil and remove from heat.
Allow to cool before serving with orange Bavarois.

Spring roses

Roses everywhere

Here the spring is just begin

En español

Flan de cointreau
con salsa de naranja


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