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

INGREDIENTS - Jelly

Qty Ingredients
150ml Berry Juice
175ml Boiling Water
2 tbsp Sugar
1 Rose Garden Black Tea Bag
3 Gelatine Leaves
Dried Rose Petals
Raspberries or Blackberries
  • 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

INGREDIENTS - Custard

Qty Ingredients
2 Egg Yolks
50g Sugar
1 tbsp Cornflour
325ml Whole Milk
1 Rose Garden Black Tea Bag
1 tbsp Freeze Dried Raspberries
1 tsp Dried Rose Petals (Optional)
125g 125g Amaretti Biscuits, Crushed
  • 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

Ingredients
Whipped cream
Freeze dried raspberries
Dried rose petals
Amaretti Biscuits

Garnish the trifles with piped whipped cream, freeze dries raspberries and rose petals and a halved amaretti biscuits.

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