Mini Clementine Jelly Trifles

Serves	6
Prep time	3 hours, 15 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region	British
By author	Karen S Burns-Booth

These delightful little trifles are made in small water glasses as part of a special canapé buffet table. If you are serving them to children, you can omit the brandy.

Ingredients

6 sponge fingers
3 clementines
1 x packet of tangerine or orange jellly
6 tablespoons thick cream
3 tablespoons icing sugar
2 tablespoons brandy or orange liqueur
125mls whipping cream
hundred and thousands

Note

These delightful little trifles are made in small water glasses as part of a special canapé buffet table. If you are serving them to children, you can omit the brandy.

Directions

Step 1	Break the sponge fingers into smaller pieces to fit inside the bottom of 6 small water glasses.
Step 2	Peel the clementines, and remove any excess white membranes. Break them into segments and divide the segments between the glasses.
Step 3	Make the jelly according to the packet instructions, it should be made up to 600mls. Pour the jelly over the clementine segments and sponge fingers and put them in the fridge or a cold place to set for 2 to 3 hours.
Step 4	When the jelly has set, make the cream topping; beat the icing sugar and brandy/liqueur into the thick cream and then spoon it over the jelly and clementines. These can now be covered and left in the fridge until you need to serve them.
Step 5	Just before serving, whip the cream until it holds soft peaks and then spoon it over the trifles before sprinkling the hundreds and thousands over the top.