Clementine trifle

Method

• step 1

  Put the sugar and spices into a pan with 500ml water, bring to a simmer, then take off the heat and leave to infuse for 30 minutes. Remove all the white pith from the clementine segments, put in a bowl and pour over the sugar syrup through
  a sieve to catch the spices. Cool completely, cover and chill overnight.

• step 2

  For the crème pâtissière, bring the milk to a simmer with the split vanilla pod and seeds, and infuse for 5 minutes on a low heat. Whisk the egg yolks and caster sugar together with electric beaters until light and fluffy, then add the flours and mix until smooth.

• step 3

  Pour about ¼ of the hot milk into the creamed eggs and flour and mix in, then whisking continually, slowly add the remaining milk. Pour into a clean saucepan and bring to a simmer while whisking, and cook for a few minutes until thickened and custard-like. Pour the mixture through a fine sieve into a clean bowl. Cover with clingfilm, letting the clingfilm touch the surface of the crème pâtissière (this will stop a skin forming). Cool, then chill.

• step 4

  Whisk the cream until soft peaks form. Weigh out 300g of the crème pâtissière and gently fold the cream into it to form a vanilla mousseline. You will have a bit of crème pât leftover but it will keep in the fridge for a few days. (Mix it with an equal quantity of whipped cream and serve with poached fruit)

• step 5

  Pour the clementine and sugar syrup through a sieve, reserving the liquid. Chop the segments into thirds. Add the Cointreau to the reserved syrup, then drop in the sponge cubes for a few seconds, before scooping out with a slotted spoon.

• step 6

  Put the soaked sponge into the bottom of a trifle bowl and add the chopped clementines. Transfer the vanilla mousseline to a piping bag fitted with a star nozzle and pipe the cream in blobs over the trifle (or spread the cream on top using a spatula). Chill until ready to serve.

• step 7

  Sift the icing sugar over the flaked almonds and toast in a frying pan over a medium heat until they are a deep golden colour. Cool completely. When ready to serve, sprinkle the cooled almonds over the top of the trifle.