TREWITHEN DAIRY’S FESTIVE TOPSY TURVY TRIFLES

FOR six people…

INGREDIENTS

For the jelly

350g frozen raspberries

4 tbsp caster sugar

2 leaves gelatine

For the trifles

24 amaretti biscuits

6 tbsp Amaretto

6 canned pear halves, in syrup, drained

36 raspberries

400g can custard

200g Trewithen Dairy clotted cream

■ Method

■ (Use any fruit - strawberries, mango, blackberries – just ensure you have 300ml of fruit puree to two leaves of gelatine for the jelly.)

■ For the jelly, soak the gelatine in a bowl of cold water for 5 minutes until soft. Place frozen raspberries in a pan with sugar and cook over a medium heat until defrosted. Bring to the boil stirring, then remove from heat.

■ Tip raspberries into the bowl of a food processor and blitz to a puree, then pass through a sieve to remove seeds, into a heatproof jug. Squeeze any excess liquid out of the gelatine leaves then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.

■ For the trifles, crush 3 Amaretti biscuits into the base of 6 wine or water glasses. Pour 1 tbsp Amaretto into each glass.

■ Roughly chop the drained pears and divide them evenly between the 6 glasses. Add 6 raspberries to each glass and using a teaspoon or clean fingers, push the fruit to the sides of the glass so you can see it once you add the custard. Sprinkle 1 crushed Amaretti biscuit into each glass.

■ Spoon the custard evenly between 6 glasses then, once the jelly has cooled and is beginning to thicken, pour it over the custard and place the glasses in the fridge.

■ Chill for at least 1 hour, or assemble ahead and chill until ready to serve.

■ To serve, spoon a large dollop of clotted cream over the set jelly.