- Ingredients
- 150g ginger cake, crumbled
- 80g tinned pears
- 400ml semi-skimmed milk
- 400ml whipping cream
- 88g NESTLÉ Docello Crème Brûlée
- Caramel Sauce
Pear and Gingerbread Trifle Pot
Pear and Gingerbread Trifle Pot
Portions: 10
Ingredients
Method
Method
Take 2/3 of the crumbled ginger cake and divide evenly amongst the base of each container/pot.
Top each sponge-lined pot with the pears.
Heat the milk and cream in a saucepan and bring to the boil.
Remove from the heat and stir in the brûlée powder, whisking continuously. Allow to cool slightly then pour into serving pots. Chill until set.
Top with the remaining crumbed ginger cake and drizzle with caramel sauce.
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