Hibiscus & pear trifle

Hibiscus & Pear Trifle

If you want to buy pandoro, I recommend Pandoro di Verona and Bauli. Both can be found in local Italian supermarkets. You can order some online at Italian Gourmet UK. The brand of tequila used is Hacienda de Chihuahua Tomatillo and you can buy it from Tanners Wine Merchants.

Ingredients

• 3 tbsp hibiscus flowers (plus 1 tbsp for the garnish)
• 1 cinnamon stick
• 600ml water
• 200g granulated sugar
• Juice and zest of 2 limes
• 4 firm pears, the firmer the better
• Gelatine, vegetarian or otherwise, to set the hibiscus cordial
• 300g pandoro, cut into thick slices
• 4 tbsp any good quality aged tequila or dark rum

For the top

• 350g ricotta
• 150ml double cream
• 50g caster sugar

For the custard

• 500ml whole milk
• 1 tsp vanilla essence
• 3 egg yolks
• 80g caster sugar
• 2.5 tbsp plain flour or cornflour

To decorate

• 30g flaked almonds
• 30-40g dark chocolate
• Ground hibiscus powder
• Silver balls
• Sparklers

Method

1. Combine the 3 tbsp hibiscus, cinnamon, sugar and 600ml water in a pan and bring to the boil, lower the heat and simmer gently for 20-25 minutes.

1. Start making the custard, place 500ml whole milk into a pan and gently warm it. Meanwhile add your egg yolks to a bowl along with the 80g sugar and whisk together. Add the vanilla paste to the milk. Then add the cornflour to the egg yolks and whisk again.

1. Once the milk has reached scolding point slowly pour it into the yolks, whisking continuously. Once all of it is combined, tip it back into the pan. Place it back on a low heat and stir time to time with a wooden spoon.

1. Once thickened (it should coat the back of the spoon), take it off the heat and transfer to a small bowl. Close cover it with cling film to avoid it creating a skin and leave to cool.

1. Peel, quarter and de core the pears.

1. Add some lime zest and juice to the hibiscus liquid, take it off the heat and strain it to remove the hibiscus flowers and cinnamon stick. Pour the liquid back into a pan and add the pear quarters in. Allow them to simmer until just tender but holding their shape (the time this takes depends on the ripeness of the pears).

1. Once tender remove the pears from the liquid and lay out onto a plate.

1. Measure the liquid and use enough gelatin according to the packet instructions to set the cordial in the bottom of a trifle bowl. Refrigerate and once the liquid is beginning to set, arrange some of the pear slices in the jelly and put back in the fridge.

1. After the jelly is set you can add the remaining pear slices on top. Then layer thick chunks of the pandoro over the jelly, followed by drizzling over the aged tequila. Spoon over the chilled custard.

1. Put the caster sugar and cream in a mixing bowl and whisk until it is softly whipped then add the ricotta and whisk it in gently. Then spoon this over the custard layer.

1. When you are ready to assemble, blitz the last of the hibiscus flowers in a spice grinder to a powder, sieving away any large particles.

1. Garnish with some grated dark chocolate, some lime zest followed by some of the hibiscus powder. Add some toasted flaked almonds and some silver balls if you like.

1. Light sparklers if you wish to go to town, which is sometimes fun!