Layers of gingerbread and apple trifle, spiced buttery tart apples and salted caramel sauce then topped with a cloud of lightly whipped Baileys cream
200ml (7fl oz)apple juice
2@2g gelatine leaves
3Granny Smith applespeeled, cored, cut into rough cubes
1/2 tspgingerbread spice(pain d'épices)
1/2portionsalted caramel saucesee recipe link in NOTES*
250ml (9fl oz)Whipping cream (30% fat)chilled
Make the Apple Jelly: Soak the gelatine in cold water for 15 minutes. Heat the apple juice in a pan and add the gelatine (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 and set aside to cool in the fridge for at least an hour.
Prepare the apples: sauté them with the butter, spices and sugar gently over a medium heat in a frying pan for about 10 minutes or until they're cooked through but not mushy. Set aside to cool for about 15 minutes.
Spoon the spiced apples on top of the sponge in each glass. Gently heat the caramel sauce* and dribble on top of the apples.
When ready to serve, whip the cream with the icing sugar until quite firm but still soft, adding the Baileys if using, and top each glass.
See recipe for salted caramel sauce. Only a half quantity is needed for the trifles but the rest can keep in the fridge for a month!