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 Triffle with Tangerine Confit and Limoncello Recipe
Have you prepared a cake for the New Year's table? I was making a honey sponge cake, and I still have a sponge cake with sour cream. A good option: prepare a layered dessert from these leftovers in a trifle glass. And as a fruit layer, I suggest cooking tangerine confit with the addition of Limoncello liqueur.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Tangerine confit:
Additionally:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Tangerine confit:
Additionally:
Instructions
  1. Prepare the ingredients. You can use sponge cake and cream to your liking. If they are very sweet, then you can add less sugar to the confit so that the dessert does not turn out to be sugary.
    Prepare the ingredients. You can use sponge cake and cream to your liking. If they are very sweet, then you can add less sugar to the confit so that the dessert does not turn out to be sugary.
  2. Let's make tangerine confit. We will peel the tangerines and remove all the bones from the lobules, as well as remove all the veins. Now the slices need to be crushed. I used a food processor. At a speed of "1", it took me a few seconds to turn the slices into mashed potatoes.
    Let's make tangerine confit. We will peel the tangerines and remove all the bones from the lobules, as well as remove all the veins. Now the slices need to be crushed. I used a food processor. At a speed of "1", it took me a few seconds to turn the slices into mashed potatoes.
  3. Due to the fact that I did not remove the pulp from the films, the puree turned out to be heterogeneous. If you like a more uniform consistency, squeeze the juice from the tangerines and continue cooking according to the recipe. Put the tangerine puree in a saucepan. Mix the pectin with 1 tablespoon of sugar, add the rest of the sugar to the puree. Bring everything to a boil, and then "rain" pour in the mixture of pectin and sugar, actively stirring the puree.
    Due to the fact that I did not remove the pulp from the films, the puree turned out to be heterogeneous. If you like a more uniform consistency, squeeze the juice from the tangerines and continue cooking according to the recipe. Put the tangerine puree in a saucepan. Mix the pectin with 1 tablespoon of sugar, add the rest of the sugar to the puree. Bring everything to a boil, and then "rain" pour in the mixture of pectin and sugar, actively stirring the puree.
  4. We will cook tangerine confit for 7-10 minutes on low heat, stirring constantly. Then turn off the heat and pour in the limoncello. Mix everything and cool it. The chilled confit will become much thicker.
    We will cook tangerine confit for 7-10 minutes on low heat, stirring constantly. Then turn off the heat and pour in the limoncello. Mix everything and cool it. The chilled confit will become much thicker.
  5. While the confit cools down, prepare the biscuit crumbs. I used the food processor again.
    While the confit cools down, prepare the biscuit crumbs. I used the food processor again.
  6. All components of the meatballs are ready. For convenience, I put confit and cream in pastry bags.
    All components of the meatballs are ready. For convenience, I put confit and cream in pastry bags.
  7. Prepare dessert: put layers of biscuit crumbs, tangerine confit and cream in tall glasses. then repeat the layers and put the desserts in the refrigerator for a few hours. During this time, all the layers will be soaked and harden a little. Before serving, you can decorate the trifle with confectionery sprinkles.
    Prepare dessert: put layers of biscuit crumbs, tangerine confit and cream in tall glasses. then repeat the layers and put the desserts in the refrigerator for a few hours. During this time, all the layers will be soaked and harden a little. Before serving, you can decorate the trifle with confectionery sprinkles.
  8. I got a moderately sweet dessert, and the tangerine layer gives a pleasant sourness.
    I got a moderately sweet dessert, and the tangerine layer gives a pleasant sourness.
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