Very often, pieces of biscuits or brownies remain. Trifles are an excellent solution for “disposal” of such residues. Be creative, change toppings, cream, add chocolate, cookies and berries.
It is necessary
- For 2 servings:
- - 3 yolks;
- - orange;
- - 40 g of sugar;
- - 0.5 cm of ginger root;
- - 50 g milk chocolate;
- - 20 g cane sugar;
- - 250 g whipped cream;
- - 250 ml of milk;
- - pieces of chocolate biscuit
Instructions
Step 1
Put the orange in water for 5 minutes with one tablespoon of baking soda, rinse well and wipe dry from the paraffin. Cut the zest with a knife, without albedo. Cut the zest into small strips.
Step 2
Peel the orange slices and cut into slices. Pour the zest over with boiling water, hold in boiling water for 2 minutes, rinse under running water.
Step 3
Put the zest, slices of orange in a saucepan, grate fresh ginger on a fine grater and add cane sugar.
Step 4
Simmer for about 30-35 minutes. Set aside. Mix the milk with the espresso. Combine the yolks with the sugar.
Step 5
Heat the milk mixture. When it boils, pour in the yolk mass in a thin stream, while vigorously stirring the contents.
Step 6
Pour the mixture back into the saucepan and continue cooking, stirring constantly, until the first bubbles appear. Remove from heat, add chocolate.
Step 7
Stir until smooth and refrigerate overnight. Whisk the cream in the morning and top with the whipped cream.
Step 8
Whisk until smooth. The result is a light, airy mousse. Now you can collect the trifle. Put some mousse on the bottom of the glass, sprinkle with chopped gingerbread cookies.
Step 9
Spread some orange marmalade on top, then sprinkle with ginger chips again. Add some more mousse, then add the biscuit pieces.
Step 10
A little more mousse on top, then again pieces of biscuit. Sprinkle with cookie crumbs, garnish with marmalade and orange slices. Refrigerate before serving.
