Ingredients
- 80g McDougalls NAS Vegan Orange Jelly
- 400ml water
- 300ml mulled wine
- 100g fresh cranberries, lightly crushed
- 5 clementines peeled and segmented
- 50g Bird’s Custard Powder
- 600 ml milk
- 500 ml double cream
- 25g icing sugar
- 150g gingerbread biscuits, crushed, plus extra for serving
- Candied orange peel or candied cranberries (optional)
- 10 small mint or clementine leaves
Method
1. Bring the water and mulled wine to the and boiling Stir the jelly until dissolved.
2. Divide the cranberries and clementine segments between10 glasses then cover with the jelly Chill until fully set (approx. 1 hours).
3. Whisk the Bird’s Custard Powder with 25g sugar and 100ml of cold milk to paste a paste.
4. Heat 500ml milk and bring to a gentle simmer. Whisk in the custard paste.
5. Cool quickly (cover to avoid skin forming) and refrigerate until needed.
6. In a chilled bowl, combine double cream and icing sugar, whip to medium firm peaks soft enough to pipe but stable. Transfer to a piping bag and chill until required.
7. Pipe a rosette of the fresh creamon top of each custard layer. Sprinkles crushed gingerbread add a few pieces of candied peel or cranberries, and finish with a small mint or clementine leaf.
(Serves 10)
