Clementine, ginger cake and white chocolate trifle
Clementine Jelly
- 8 clementines
- Orange juice
- 4 leaves gelatine
- 75g sugar
- Soak the gelatine in cold water.
Peel 4 of the clementines and segment,removing excess pith. Cut each segment in half. Juice the remaining clementines and make up to 400ml of liquid with the orange juice. Bring to the boil with the sugar and when sugar has dissolved add the squeezed gelatine leaves. Cool.
Line a loaf tin with cling. Spread the clementine segments in the bottom and pour over the juice. Chill to set.
White Chocolate Custard
- 6 egg yolks
- 50g castor sugar
- 2 tablespoons cornflour
- 125ml double cream
- 250ml whole milk
- 100g chopped white chocolate
Scald the cream and milk together. Whisk the egg yolks, cornflour and sugar together.
Pour over the hot milk mixture and return to the pan on a low heat. Stir constantly until the mixture coats the back of a spoon. Add the chocolate and remove from heat. Pour into a clean bowl and cover the surface with cling. Cool and then chill for. A few hours.
- 250g diced ginger cake
- Splash orange liqueur or rum
- 500ml double cream
To Assemble
Line a trifle bowl or individual bowls with the cake and splash over the liqueur.
Slice the jelly over the top.
Layer the custard on top.
Whip the cream and pipe or swirl over the top.
Garnish with golden sugar balls or hundreds and thousands.
