Serves 12
Ingredients:
800ml double cream
80g icing sugar
20g chopped pistachios
1 orange, zest
20g dried cranberries
Jelly Ingredients:
8 gelatine leaves
200g golden caster sugar
700ml red wine
300g water
2 oranges
4 star anise
2 cinnamon sticks
6 ripe pears
225g Jamaican ginger cake, cut into 2cm pieces
Custard Ingredients:
800ml whole milk
1/4 nutmeg, grated
100g golden caster sugar
60g cornflour
5 large egg yolks
150g double cream
Method:
To make the jelly, bring the sugar, red wine, water, oranges cut in half, star anise and cinnamon sticks to the boil.
Peel the pears and remove the core using a Parisian scoop from the bottom. Place the pears into the red win liquor and simmer under a cartouche for 12 minutes until tender. Remove from the heat and leave to soak overnight.
Remove the pear and cut into 2 cm diced squares. Bloom the gelatine in cold water.
Measure 1ltr of the poaching liquor and bring to the boil. Add in the gelatine.
In a bowl, add the diced pear and cake, then cover with jelly. Leave to set.
To make the custard, heat the milk in a pan with the nutmeg and cinnamon, until simmering.
Whisk the sugar, cornflour and egg yolks together in a bowl. Pour the hot milk into the egg mixture, whisking constantly until well combined.
Return to the pan and gently stir over a low heat, until the custard has thickened.
Stir in the double cream, pour into a bowl and cover the surface with a piece of cling film, to prevent a skin forming. Leave to cool.
Whisk the cream with the icing sugar and orange zest in a large bowl, until it reaches a soft dropping consistency.
Whisk the custard to loosen, then pour over the jelly layer.
Top with the whipped cream, then decorate with the cranberries and pistachios.
