Rose et Noir (Blood Orange and Chocolate Trifle)

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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

ROSE ET NOIR

Blood Orange and Chocolate Trifle

by Maya H. Klein

Serves 8

Tightly covered, this dessert will improve over several days.

Blood Orange Curd:

1 cup sugar

2 long strips orange zest

1 cup blood orange juice

2 tablespoons lemon juice

3 large eggs

1/2 cup butter, in one inch chunks

Ladyfingers:

7 ounces ladyfingers

1/4 cup rum or blood orange juice

Chocolate Sauce:

100g milk chocolate (3.5 ounces)

200g semisweet chocolate (7 ounces)

1 1/2 cups heavy whipping cream

Whipped Cream:

2 tablespoons sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

Prepare the orange curd: combine the sugar, orange zest, and juices in a medium non-reactive saucepan and bring to a boil. Remove and reserve 1/4 cup of juice. Whisk the eggs until slightly foamy in a heatproof bowl and slowly whisk in remaining hot juice. Return to pan and whisk over medium heat until slightly thickened; do not allow to boil. Remove from heat, add butter, and whisk until smooth. Remove zest and transfer to a plastic or glass container and chill at least two hours (or up to three days).

Prepare the ladyfingers: break the cookies into 1/2” to 1” pieces and place in a large bowl. Sprinkle with reserved sweetened orange juice and rum. Set aside.

Prepare the Chocolate Sauce: coarsely chop the chocolate and reserve 1 tablespoon for garnish. Combine with whipping cream and either warm over hot water in a double boiler or heat in microwave for a minute or two, until chocolate looks soft when shaken. Whisk gently until smooth and set aside.

Prepare the whipped cream: combine the sugar, vanilla, and cream and beat until soft peaks form. If desired, transfer to a large pastry bag fitted with a large open tip.

Have ready eight 8 ounce glasses. Into each place two tablespoons of orange curd, 1/4 cup of ladyfingers, two tablespoons of chocolate sauce, and 3-4 tablespoons of whipped cream. Repeat layers, ending with a dollop of whipped cream. Sprinkle with reserved chopped chocolate, cover, and chill.