Serves 12
Ingredients
- 1 orange , peel only, white pith removed
- 1 lemon , peel only, white pith removed
- 1 tbsp grated ginger
- 1 cinnamon stick
- 2 cloves
- 100ml/3½fl oz vanilla vodka
- 6 cardamom pods
- 200ml/7fl oz port
- 750ml/1pint 7fl oz red wine
- 150g/5¼oz sugar
- 25g/1 oz sheet gelatine , softened in cold water, drained
- 12 tbsp frozen summer fruits , defrosted
- 400g/14 oz fresh custard
- 550ml/1 pint double cream , whipped until soft peaks form when the whisk is removed
- 1 tsp vanilla extract
- handful flaked almonds , toasted, to decorate
Method
Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well.
Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set.
Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly.
To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds.