CLEMENTINE AND GINGER JELLY TRIFLE

Third Friday in a row that I am keeping my commitment of posting recipes for my Gluten-free Friday. I started GfF because I dreamt about it one night but also because I want to show that gluten-free food not necessarily have to be complicated or difficult for those of you who think so and that a lot of food is naturally gluten-free. There are a lot of incredible food blogs about gluten-free eating that are far more creative and knowledgeable than I am; Lucullian is a food blog about 'normal' cooking but I want to support those who have to live a life without gluten and help those who maybe don't know what to cook when they learn that they will have a gluten-free guest for dinner. Today's recipe is a great dessert for any dinner I think but then I am childishly fond of jelly, it brings back childhood memories of those neon coloured jelly puddings you made out of a box and that probably modified my genes in unforeseen ways - how I loved them! Nowadays I refer to make my jelly with fresh fruit juices and they are a world apart from those I had then! Fortunately.






CLEMENTINE AND GINGER JELLY TRIFLE

jelly cubes:
500 ml/2,1 cup clementine juice, freshly squeezed
3-4 tblsp sugar or more. Or less. It depends on how sweet your clementines are
12 g gelatin in sheets or follow the measures on the package.
fresh ginger, finely chopped, OPTIONAL

cream:
200 ml/0,85 cups fresh cream
200 ml/0,85 cups milk
2 egg yolks
3 tbsp sugar
4 tblsp corn starch
1-2 tblsp citrus liqueur, I used a mandarin one but any kind of citrus fruit would work

- Put gelatine leaves in water to soak for 10 minutes.
- Heat up the juice and sugar but take it off the heat before it gets too hot. Add gelatine, ginger and liqueur and stir well.
- Pour the liquid into a low, preferably square, bowl. Not to big, the jelly should be about 2 cm/ 3/4 in high. Leave to solidify for 3-4 hours.
- Mix the ingredients for the cream in a small pan and heat it up stirring constantly, whip if necessary, until the cream has thickened. Leave it cool down completely.
- Cut the now solid jelly into small cubes.
- Spoon a layer of cream into portion sized bowls or glasses, then make a layer of jelly cubes that you cover with an abundant layer of cream and then top with more jelly cubes.
- The dessert is now ready to be served. I put some finely chopped candied orange peel on top but that is very optional!



Some jelly recipes here on Lucullian, for more see the recipe index:

ROSEMARY SCENTED APPLE JELLIES
TEA AND GINGER JELLIES
PEAR AND BEET ROOT JELLY WITH LIME AND GINGER (scroll down for recipe)