Gingerbread Trifle with Apple and Salted Caramel
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Gingerbread Trifle with Apple and Salted Caramel
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A festive twist to the classic trifle: a layer of moist gingerbread in apple jelly is topped with spiced apples, salted caramel then finished with a boozy whipped cream.
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Ingredients
- 150 g (5.5oz) gingerbread (see recipe link below)
- 200 ml (7fl oz/ 0.8 cup) apple juice
- 2 @2g gelatine sheets (or 1 teaspoon gelatine powder)
- 3 apple peeled, cored, cut into small cubes, Granny Smith variety
- 25 g (2 tbsp) butter
- 25 g (2 tbsp) cane sugar (unrefined light brown)
- ½ teaspoon pumpkin spice pain d'épices in France, or gingerbread spice
- 6 tablespoon caramel sauce see recipe (NOTES, salted
- 250 ml (9fl oz/ 1 cup) heavy cream chilled, aka whipping cream; 30% fat
- 2 tablespoon Baileys liqueur
Instructions
Apple Jelly
- Soak the gelatine sheets or powder in cold water for 5-10 minutes. Heat the apple juice in a pan or microwave and add the gelatine (sheets squeezed of any excess water) and stir to blend.
- Break the gingerbread up into small pieces and place at the bottom of each glass. Pour over the warm apple jelly with just enough to cover. Set aside to cool in the fridge for about an hour.
Spiced Apples & Caramel
- Heat the butter and sugar over medium heat in a non-stick frying pan until melted. Sauté the apple cubes with the spices for about 5 minutes. They should be cooked through but not mushy. Set aside to cool for about 15 minutes.
- In each glass, spoon the spiced apples on top of the apple jellied gingerbread and dribble a tablespoon of salted caramel sauce on top. Chill until ready to serve.
Whipped Boozy Cream
- Using an electric whisk, whip the cream in the chilled bowl until quite firm but still soft, adding the Baileys liqueur. Scoosh on top of each glass.
Notes
- See both separate recipes for French gingerbread (pain d'épices) and salted caramel sauce. Only a small quantity of salted caramel sauce is needed for the trifles but the rest can keep in the fridge for a month.
- Express Tip: If you have a siphon or cream whipper, just pour whipped cream into it with the liqueur, add a gas canister and chill in the fridge for 30 minutes. Unlike traditional whipped cream, serve just before serving at the table.
- Nutrition per 200g serving: 3g protein; 7g lipids; 54g carbohydrates; glycemic index: 10.
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