Clementine and Gingerbread Cookie Trifle
A throwback to the gingerbread houses we used to build as kids (or will build as adults), this fluffy-and-crunchy flavour combination steps up its game with homemade candied clementines. The seasonal staple shines in decorative slices along with a delicate custard with marmalade notes—the perfect foil to its buttery spice cookie topping.
Ingredients
- 2 cups (500 ml) water
- 1 cup (210 g) sugar
- 2 tbsp (30 ml) corn syrup
- 2 clementines, cut into 8 slices each
- 1 cup (210 g) sugar
- 3 tbsp (25 g) unbleached all-purpose flour
- 3 tbsp (25 g) cornstarch
- 4 eggs
- 3 cups (750 ml) milk
- 2 tbsp (30 ml) mandarin marmalade (see note)
- 1 ½ cups (210 g) unbleached all-purpose flour
- ¼ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 pinch salt
- ¼ cup (55 g) unsalted butter, softened
- ½ cup (120 g) lightly packed brown sugar
- 2 tbsp (30 ml) molasses
- 1 egg
- 2 cups (500 ml) 35% whipping cream
- ¼ cup (55 g) sugar
Instructions
- In an 8-inch (20 cm) square baking dish, combine the water, sugar and syrup. Cook for 3 minutes in the microwave oven on maximum intensity to fully dissolve the sugar. Add the clementine slices and continue cooking for about 12 minutes or until they become slightly translucent. Let cool. Cover and refrigerate for 3 hours or until completely chilled. Drain.
A throwback to the gingerbread houses we used to build as kids (or will build as adults), this fluffy-and-crunchy flavour combination steps up its game with homemade candied clementines. The seasonal staple shines in decorative slices along with a delicate custard with marmalade notes—the perfect foil to its buttery spice cookie topping.