Gingerbread Trifle with Apple and Salted Caramel
My original Gingerbread Trifle recipe: layers of gingerbread set in homemade apple jelly, caramelised apples, salted caramel and a cloud of Baileys whipped cream. Served individually, they're perfect for Christmas parties.
Equipment
- 6 Martini or Champagne glasses
Ingredients
- 150 g (5.5oz) gingerbread (see recipe link below or use store bought)
- 200 ml (7fl oz/ 0.8 cup) apple juice unsweetened
- 2 @2g gelatine sheets (or 1 teaspoon gelatine powder)
- 3 Granny Smith apples peeled, cored, cut into small cubes
- 25 g (2 tbsp) butter
- 25 g (2 tbsp) cane sugar (unrefined light brown sugar)
- ½ teaspoon pumpkin or gingerbread spice (pain d'épices in France)
- 6 tablespoon salted caramel sauce see recipe (NOTES)*
- 250 ml (9fl oz/ 1 cup) whipping / heavy cream (30% fat) chilled
- 2 tablespoon Baileys liqueur
Instructions
Gingerbread and Apple Jelly Layer
- First either make this gingerbread recipe or use store-bought gingerbread cake.
- 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.
- Weigh and break up the gingerbread 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 set apple gingerbread layer and dribble a tablespoon of salted caramel sauce on top so that they rest in the apples. Chill until ready to serve.
Whipped Baileys Cream (before serving)
- Chill a bowl in the fridge and ensure the cream is also well chilled. Using an electric whisk, whip the chilled cream to soft-medium peaks, adding the Baileys liqueur. Top each glass with the whipped cream and chill until ready to serve.
Notes
Make-Ahead: This recipe can be prepared up to 2 days in advance. Prepare all the ingredients but add the freshly whipped cream nearer the time of serving.
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.
Warm Spices: If no pumpkin or gingerbread spice, use a mixture of cinnamon, nutmeg and ginger or all-spice.
Nutrition per 200g serving: 3g protein; 7g lipids; 54g carbohydrates; glycemic index: 10.
Nutrition
Calories: 308kcal
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