Mandarin and White Chocolate Trifle

Mandarin Jelly

• 240 g tinned mandarin segments, in juice (approx. 1½ x 300 g tins), drained, reserving juice
• 4 gelatine leaves
• water, for soaking
• 120 g caster sugar

Gingerbread Layer

• 100 g unsalted butter, diced
• 200 g gingerbread biscuits, broken in pieces (see tip)
• 50 g light brown sugar
• 2 pinches ground cinnamon

White Chocolate Custard and Assembly

• 150 g white chocolate, small pieces or callets
• 450 g milk
• 20 g cornflour
• 2 large eggs
• 40 g caster sugar
• 3 - 4 Tbsp Cointreau, to taste (optional)
• 240 g tinned mandarin segments, in juice (1½ x 300 g tins), drained, reserving juice

Serving

• 300 g double cream