Ginger Citrus Trifles

Preparation time: 15 mins - quick and easy recipe!
Chilling time: 1 hour
Serves 6

• 90ml / (3 fl. oz) double cream

• 150ml (5 fl. oz) low-fat natural yoghurt

• Finely grated rind and juice of ½ a lemon
  Finely grated rind and juice of ½ a orange

• 2 tablespoons of our home-made ‘Grasmere Gingerwine’ (non-alcoholic)

• 175g  (6 oz) of Sarah Nelson’s Original Celebrated Grasmere Gingerbread - crushed/crumbs

• 3 medium oranges, peel and pith removed, few segments reserved for decoration

• Chocolate gingers to decorate - these are available from the shop - we stock Kennedy’s of Orton (Penrith, Cumbria) dark chocolate gingers.

1.   Whip the cream with a whisk until it holds its shape, then carefully stir in the yoghurt.  Add the lemon and orange rind and juice, ginger wine and gingerbread crumbs.  Chill for about 1 hour.

2.   Segment the oranges, removing any pith, and divide between 6 serving glasses.  Spoon the cream mixture on top and decorate with the slices of chocolate gingers and orange slices.  Refrigerate until ready to serve.

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