Leon Ockenden served up a delicious clementine and chocolate trifle dessert for the festive season on This Morning.
The ingredients for the base are: 8 chocolate chip brioche rolls, sliced in half, 8 clementines, peeled and segmented and a splash of orange juice for the children or a generous dash of Triple Sec if making a boozy trifle.
For the jelly: Make 1 Pint of orange Jelly, according to the packet instructions and refrigerate so it starts its setting process.
For the custard: 900ml full fat milk, 2 vanilla Pods, 6 whole eggs, 4 egg yolks, 8tsp corn flour and 100g caster sugar.
For the simple chocolate mousse: 300g plain chocolate, 150ml full fat milk and 450ml double cream, whipped to soft peaks.
To serve: 300ml double cream, whipped to soft peaks, 1 zested orange, Handful of toasted flaked almonds and White and dark chocolate curls.