ترايفل مع فطائر بالفاكهة المفرومة وجيلي كلمنغولد والكاسترد

British 25 Mins Prep · 20 Mins Cook

1. To make the jelly, place the gelatine and 125ml of juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place half the remaining juice in a saucepan placed over a medium heat. Bring to a boil for 1 minute. Remove from the heat, add the gelatine and stir to combine. Stir in the remaining ClemenGold juice. Set aside to cool for 20 minutes.
2. Pour the jelly into a 22cm wide trifle dish. Place in the fridge to set.
3. Zest 3 ClemenGolds into a bowl. Add the fruit mince and mix. Set aside.
4. To make the custard, add the milk to a small saucepan placed over a medium heat and bring just to the boil. Place the egg yolks, sugars, corn flour and vanilla extract in a medium bowl and whisk to combine.
5. Gradually whisk in the hot milk until combined.
6. Return the mixture to the saucepan and stir over a low heat for 2-3 minutes or until thickened and it coats the back of a wooden spoon. Cover the surface of the custard with cling film and allow to cool.
7. Whip the cream and cinnamon until stiff peak stage and refrigerate.
8. To assemble the trifle, spoon half the custard over the jelly and top with the fruit mince mixture. Peel and slice the remaining ClemenGolds and arrange them around the sides of the trifle dish. Cube the pound cake and arrange half in the centre of the ClemenGold layer. Top with the rest of the custard, mince pies and pound cake cubes. Dollop the whipped cream over and serve.

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