800ml double cream
80g icing sugar
20g chopped pistachios
1 orange, zest
20g dried cranberries
8 gelatine leaves
200g golden caster sugar
700ml red wine
4 star anise
2 cinnamon sticks
6 ripe pears
225g Jamaican ginger cake, cut into 2cm pieces
800ml whole milk
1/4 nutmeg, grated
100g golden caster sugar
5 large egg yolks
150g double cream
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.