Individual Trifles with Ginger Pears

Serves 6–8

This recipe needs to be started a day in advance of eating.

3 gold leaf ( or 1.5 titanium leaf)

gelatine

500ml single cream

1 tsp vanilla extract

1 cinnamon quill

4 cardamom pods, bruised

1 20 x 30cm sponge cake, cooled in

the tin on a wire rack

Ginger pears

1 cup golden syrup

5cm pieced sliced, peeled ginger

1 tsp vanilla bean extract

4 small William pears, peeled and

halved

1 cup store-bought thickened custard ½ tsp ground cinnamon

½ tsp ground ginger

4 ginger nut biscuits, crushed

¼ cup crystallised ginger, chopped

Place the gelatine in iced water and set aside to soak for 5 minutes. Place the cream, vanilla, cinnamon and cardamom in a medium saucepan over medium heat. Bring to a simmer and take off the heat.

Squeeze out the gelatine leaves and add to the cream, stirring until dissolved. Set aside to infuse and cool for 20 minutes.

Using a skewer, poke the cake all over. Strain cream mixture, discarding the cinnamon and cardamom. Pour the cream mixture over the sponge and refrigerate overnight.

Place the golden syrup, ginger,

½ cup water and vanilla extract in a medium saucepan and bring to a simmer. Add the pears and cook, covered, for 20 minutes, or until tender and syrupy.

Place the custard, ground cinnamon and ginger in a medium saucepan over medium heat for 2 minutes, or until warmed.

To serve, cut the trifle into 6. Place on a plate. Top with warm custard, pears and sprinkle with crushed ginger nuts and crystallised ginger.