To be honest this year I baked a bit more gingerbread cookies than reasonable. So coming closer to Christmas I felt that I’d be stuck with gingerbread very soon. And as I really hate not to use the leftovers up I crumbled them straight into our Christmas trifle. It worked pretty well, so if You also have some leftovers please give a try. Or Christmas cake leftover. Or any similar. It’s worth!
And I wish all of my lovely readers Merry Christmas and lots of snow!
1 sachet of red jelly (store bought)
160 gr gingerbread cookie
for the custard:
4 egg yolks
3 tbsp sugar
100 ml cream
350 ml whole milk
1 vanilla pod
half tbsp corn flour
300 ml double cream
2-4 tbsp sugar
half of pomegranate, raspberry, strawberry, or other fresh fruits
- First make the jelly according to the instructions on the sachet. You’ll need approximately 300 ml jelly for 6 glasses. Divide the jelly between the glasses and chill until set. It can take about 1 hour or more.
- Meanwhile make the custard: put the egg yolks, sugar, vanilla seeds and corn flour into a pan. Add the milk and cream stirring continuously. Heat on low until thick. Remove from the hob, pour into a jug and cover with cling film. Leave to cool completely.
- Put the gingerbread cookies into a mortar or a plastic bag. Crush them with a pestle or close the bag and crush with a rolling pin.
- When the jelly is set put the gingerbread crumbles evenly between the glasses.
- Pour the custard over the top of crumbles and chill until served.
- Whip the cream with sugar until firm peaks. Pile the cream to the top of custard and arrange the fruits nicely on that. Serve immediately.