Rum Gingerbread Caramel Cone Trifle

How can Five short words strung together hold so much joy? Rich Gingerbread, soaked in Spiced Rum, topped with sweet Guava, Ginger Rum Custard, Caramel Cream, and crunchy Caramel Cone Brittle.Sold? I thought so…

If you are interested to know more about my services, please get in touch

trifle, christmas dessert, caramel trifle, brittle, caramel brittle, peanut brittle, caramel cream

Yield: 10-12

Author: Suze Morrison

Print

With ImageWithout Image

Rum Gingerbread Caramel Cone Trifle

Prep time: 1 HourCook time: 12 MinTotal time: 1 H & 12 M

How can Five short words strung together hold so much joy? Rich Gingerbread, soaked in Spiced Rum, topped with sweet Guava, Ginger Rum Custard, Caramel Cream, and crunchy Caramel Cone Brittle.Sold? I thought so…

Ingredients

For the Trifle

• 480g Gingerbread (cake not biscuits)
• 100ml Spiced Rum
• 300g Tinned Guavas, juice drained
• 300ml Double Cream, whipped to soft peaks

Ginger Rum Custard

• 500 ml Whole Milk
• 30g Corn flour
• 200g Caster Sugar
• 2 tsp Ground Ginger
• 1 Vanilla Pod, split, seeds scraped
• 2 Eggs + 4 Yolks
• 100 ml Spiced Rum

Caramel Cream

• 600 ml Double Cream
• 400g Thick Caramel

Caramel Cone Brittle

• 200g Caster Sugar
• 170g Golden Syrup
• 60ml water
• 250g Waffle Ice Cream Cones, crushed
• 2 tbsp Butter
• 1 tsp Bicarbonate of Soda
• Pinch Salt

Instructions

1. Begin with the brittle. Grease a baking sheet and set aside. Combine the sugar, syrup, water, and salt in a large pan. Dissolve over a low heat then bring to a boil.
2. Boil for 4-6 minutes, or until a sugar thermometer reads 150-155C.
3. Quickly add the butter,bicarbonate of soda and crushed cones and stir to combine
4. Quickly transfer to the sheet and spread out as much as possible. Allow to set until hard then break into pieces. Set aside for later.
5. For the custard add the milk and vanilla pod to a large pan and bring to steaming point. Remove from the heat.
6. In a bowl, add the cornflour, sugar, ginger, eggs, and yolks and whisk until combined.
7. Pour half the milk onto the yolk mixture, whisking constantly. Then add this back into the pan with the remaining milk
8. Heat gently whilst stirring until the custard has thickened. Pour into a cold bowl and cover the surface with plastic wrap. Allow to cool.
9. For the caramel cream, whisk both ingredients together until soft peaks form.
10. To assemble, cut shapes from the gingerbread and line a decorative bowl. Drizzle with 50ml of Rum. Layer the trimmings with the guavas, custard, some brittle and remaining rum.
11. Top with the whipped cream and the remaining brittle just before serving.

https://gourmetglow.co.uk/recipes/rum-gingerbread-caramel-cone-trifle