Marcus Wareing's Pear and Ginger Trifle with a Rum Twist
The perfect finish to an opulent dinner- this sumptuous pear and ginger trifle with a rum twist is a guaranteed guest-pleaser. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Sponge Base:
For the Stock Syrup:
For the Jelly:
For the Custard:
For the Topping:
Method
Step 1
Cut the pears and ginger cake into bite sized chunks and place into the bottom of the trifle bowl.
Step 2
To make the stock syrup, boil the sugar and water together in a pan until dissolved and thickened. For the jelly, heat the pear juice in a pan and reduce down to 300ml volume, add the stock syrup and rum to combine. Remove from the heat.
Step 3
Squeeze out the 6 x soaked sheets of gelatine and whisk them into the mixture.
Step 4
Pour the jelly mix over the pears and cake pieces in the bowl and refrigerate for around 3 hours until the jelly has set.
Step 5
Heat the custard in a pan, add the rosemary sprigs, half of the nutmeg and the zest of 1 clementine.
Step 6
Remove from the heat, cover with a pan lid and leave for 20 minutes to allow the mixture to infuse. Remove the rosemary and squeeze out the four gelatine leaves.
Step 7
Briefly reheat the custard and add gelatine leaves into the custard until completely dissolved. Allow to cool. Once the mixture has cooled, whisk and then pour the custard mix over the jelly. Grate half a nutmeg over the custard and then refrigerate for a further 2 hours until the custard has set.
Step 8
Whip the double cream in a large bowl until peaks form. Spoon over the top of the custard and using a spoon shape into little peaks across the top of the bowl.
Step 9
Crumble the flaked chocolate and scatter liberally over the top of the cream.
Step 10
Grate more nutmeg over the cream and the zest of the clementine and finish with the flaked toasted almonds.
