GARDEN ROSE TRIFLE
Retro rose trifle with sumptuous layers of rose jelly and amaretti crumble.
| Serves | 3 People |
|---|---|
| Makes In | 20 mins |
| Difficulty | Easy |
| Dietary | [[v]] |
Ingredients
For The Jelly
| Qty | Ingredient |
|---|---|
| 150ml | Berry Juice |
| 175ml | Boiling Water |
| 2 tbsp | Sugar |
| 1 | Rose Garden Black Tea Bag |
| 3 | Gelatine Leaves |
| Dried Rose Petals | |
| Raspberries or Blackberries |
For The Custard
| Qty | Ingredient |
|---|---|
| 2 | Egg Yolks |
| 50g | Sugar |
| 1 tbsp | Cornflour |
| 1 | Rose Garden Black Tea Bag |
| 325ml | Whole Milk |
| 1 tbsp | Freeze Dried Raspberries |
| 1 tsp | Dried Rose Petals (Optional) |
| 125g | 125g Amaretti Biscuits, Crushed |
To Decorate
| Ingredient |
|---|
| Whipped cream |
| Freeze dried raspberries |
| Dried rose petals |
| Amaretti Biscuits |
Method
- TO MAKE THE JELLY
- Soak the gelatine leaves in cold water.
- Brew the tea in the boiling water and juice for 5 minutes.
- Add the sugar rose petals and the gelatine and stir to dissolve.
- Pour the jelly into glasses or serving dishes and add a few raspberries.
- Leave to set in the fridge.
- TO MAKE THE CUSTARD
- Whisk the egg yolks, sugar and cornflour together in a heatproof bowl.
- In a sauce pan, bring to the boil the milk, rose petals and rose tea.
- Once boiled, strain then gradually pour the mixture over the eggs whilst whisking.
- Return the mixture back to the pan over a medium heat and whisk continuously until it becomes thick.
- Remove from heat, then stir in the freeze dried raspberries and cover with cling film directly on the surface and chill.
- Once chilled, whisk lightly to loosen the spoon the custard on top of the jelly.
- Sprinkle over the crushed amaretti biscuits.
- To decorate, garnish the trifles with piped whipped cream, freeze dries raspberries and rose petals and a halved amaretti biscuits.
