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GARDEN ROSE TRIFLE

Retro rose trifle with sumptuous layers of rose jelly and amaretti crumble.

Serves3 People
Makes In20 mins
DifficultyEasy
Dietary[[v]] 

Ingredients

For The Jelly

QtyIngredient
150ml
Berry Juice
175mlBoiling Water
2 tbspSugar
1Rose Garden Black Tea Bag
3Gelatine Leaves
Dried Rose Petals
 Raspberries or Blackberries

For The Custard

QtyIngredient
2
Egg Yolks
50gSugar
1 tbspCornflour
1Rose Garden Black Tea Bag
325mlWhole Milk
1 tbsp Freeze Dried Raspberries
1 tspDried Rose Petals (Optional)
125g125g 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.