Rachel Khoo mini orange trifles with candied carrot recipe on Rachel Khoo’s Cosmopolitan Cook
Rachel Khoo makes a delicious mini orange trifles with candied carrot dessert on Rachel Khoo’s Cosmopolitan Cook.
For the candied carrots: 150g caster sugar, 150ml water and 1 x 200glarge carrot, peeled and julienned (use a mandolin).
Orange jelly: Two large oranges and 2 leaves of gelatine.
For the meringue topping: 1 egg white and 60g caster sugar.
