Orange Trifle
A dish with box gelatine or 2 tablespoons granulated gelatine and sugar at the center.
contains dairy
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- ½ cup cold water
- ½ cup boiling water
- 1 cup sugar
- 1 cup orange juice
- Grated rind 1 orange
- 1 tablespoon lemon juice
- Whip from 3½ cups cream
Make it lactose-friendly
- Whip from 3½ cups cream → lactose-free cream or coconut cream
Steps
- Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.
Nutrition (estimated, per serving)
| Calories | 444 |
|---|---|
| Protein | 0.9 g |
| Fat | 0.3 g |
| Carbs | 113.4 g |
| Fiber | 0.3 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States