Showstopping Festive Trifle

Method

1. Bring the water and mulled wine to the boil. Stir the jelly until dissolved.
2. Divide the cranberries and clementine segments between 10 glasses then cover with the jelly. Chill until fully set (approx. 1 hours).
3. Whisk the Bird’s Custard Powder with 25g sugar and 100ml of cold milk to paste a paste.
4. Heat 500ml milk and bring to a gentle simmer. Whisk in the custard paste.
5. Cool quickly (cover to avoid skin forming) and refrigerate until needed.
6. In a chilled bowl, combine double cream and icing sugar, whip medium to firm peaks soft enough to pipe but stable. Transfer to a piping bag and chill until required.
7. Pipe a rosette of the fresh cream on top of each custard layer. Sprinkle crushed gingerbread, add a few pieces of candied peel or cranberries and finish with a small mint or clementine leaf.