CHRIS’S MULLED WINE TRIFLE

SERVES 8

INGREDIENTS

Mulled wine 1 bottle of red wine 4 cloves 2 star anise 1 cinnamon stick 1 orange 1 lemon 200g caster sugar

Trifle

1 loaf Jamaican ginger bread 8 plums 4 gelatine leaves 600ml full-fat milk 1 vanilla pod, deseeded 3 egg yolks 50g caster sugar 2 tsp cornflour 250ml double cream ½ tsp of ground cinnamon ½ tsp of ground nutmeg

METHOD

1. Put all mulled wine ingredients in a pot and simmer for 15 minutes. Cut the plums in half, removing the seed. Soak in the mulled wine overnight. 2. The next day remove the plums and strain the mulled wine. Soak the gelatine in cold water. Bring mulled wine to the boil and add the gelatine. 3. Cut the plums into chunks and cut ginger bread into cubes. Nicely arrange the plums and ginger bread at the base of individual glasses. Pour in the mulled wine to cover and set in the fridge for a few hours. 4. Meanwhile make the custard by heating the milk and vanilla to boiling point. In a bowl whisk the sugar, egg yolks and cornflour to a smooth paste. Pour milk into the paste and mix. Add back in the pot and cook until thick, stirring constantly. Leave to cool. 5. Whip the cream and spices with a whisk to a soft peak and place in a piping bag with a star nozzle. Pour the custard on top of the mulled wine jelly. Pipe the cream on top of the custard and garnish with a dusting of cocoa powder.