RASPBERRY AND PISTACHIO CHARLOTTE

serves / 4

Ingredients

500ml milk

2 eggs

100g caster sugar

50g cornflour

2 tsp natural vanilla extract

20 sponge finger biscuits

½ madeira cake, sliced into 3cm discs

2 punnets raspberries

¼ cup pistachios, chopped

1 pkt raspberry jelly

Dried rose petals, to garnish

Method

1. Pour the milk into a medium saucepan and bring to a boil over a moderate heat. Whisk the eggs, sugar, cornflour and vanilla in a bowl, add the hot milk, then return to the heat and cook, whisking constantly, until thickened. Set aside.

2. Line four individual ring moulds with sponge finger biscuits. Cut a disc of madeira cake for the base of each and press in. Arrange half the raspberries on top, then scatter with half the pistachios. Pipe half the custard on top, scatter with the remaining pistachios, then pipe the remaining custard on. Refrigerate until set.

3. Prepare the jelly according to packet instructions and pour a little on to each, reserving the rest for another use. Refrigerate until set, then garnish with the remaining raspberries and rose petals.