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Ingredients
Mandarin Jelly
- 240 g tinned mandarin segments, in juice (approx. 1½ x 300 g tins), drained, reserving juice
- 4 gelatine leaves
- water, for soaking
- 120 g caster sugar
Gingerbread Layer
- 100 g unsalted butter, diced
- 200 g gingerbread biscuits, broken in pieces (see tip)
- 50 g light brown sugar
- 2 pinches ground cinnamon
White Chocolate Custard and Assembly
- 150 g white chocolate, small pieces or callets
- 450 g milk
- 20 g cornflour
- 2 large eggs
- 40 g caster sugar
- 3 - 4 Tbsp Cointreau, to taste (optional)
- 240 g tinned mandarin segments, in juice (1½ x 300 g tins), drained, reserving juice
Serving
- 300 g double cream
- Nutrition
- per 1 portion
- Calories
- 2754 kJ / 661 kcal
- Protein
- 7 g
- Carbohydrates
- 60 g
- Fat
- 42 g
- Saturated fat
- 26 g
- Sodium
- 103 mg
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