Ginger Citrus Trifles
Preparation time: 15 mins – quick and easy recipe!
Chilling time: 1 hour
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 the trifles until ready to serve.