Christmas trifle

Ingredients

1l cranberry juice 

50g Sosa vegetable setting powder

Method

Bring both ingredients to the boil and pour into bottom of a trifle dish and leave to set.

Ingredients

600g double cream 

200g whole milk 

200g sweet mincemeat

5g Sosa pro panna cotta

Method

Bring all ingredients to the boil and cool to about 50°C. 

Pour the panna cotta mixture on top of the set cranberry jelly layer and place in the fridge to set.

Ingredients

540g milk

160g cream 

110g egg yolk 

50g sugar 

50g Sosa gelcrem hot 

50g Belcolade white chocolate

25g Irca orange joypaste

25ml Grandes Distilleries Peureux Dom Pacello

Method

In a pan add the milk, cream, egg yolk, sugar and gelcrem hot.

Heat the mixture and bring up to the boil and cook out.

Remove from heat and pour on to the chocolate.

Whisk in the chocolate and make sure it is all melted.

Add in the orange paste and Dom Pacello and blend to ensure all is combined. Allow to cool.

Once cooled, beat back the mixture and place on top of panna cotta and level off.

Ingredients

2 large Christmas puddings, cooked and broken up into small pieces 

Chantilly cream 

Belcolade milk chocolate (grated)

Method

Make and set the cranberry jelly.

Make and set the Christmas panna cotta. 

Make the custard, cool and add on top of the panna cotta. 

Cook, crumble and cool the Christmas pudding and add on top of the custard. 

Finally, whip the cream with sugar and vanilla and pipe decoratively on top of the trifle and finish with a grating of chocolate.