UK x India
Rose fruit custard trifle
The birthday party fruit custard met an English trifle bowl and got very tall.
160 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original400kcalsame
6 gproteinsame
2 gfibresame
160minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dissolve the jelly crystals in 250 ml hot water, add 250 ml cold water and chill in a flat dish for 1 hour.
- 2Whisk the custard powder into 100 ml cold milk. Boil the rest of the milk with the sugar on medium heat, whisk in the paste and simmer 2 minutes.
- 3Pour into a bowl, press cling film onto the surface and cool 30 minutes.
- 4Put the sponge cubes in a glass bowl and drizzle with rose syrup. Scatter over the fruit, keeping 2 tbsp pomegranate back, then cubes of jelly.
- 5Spoon the custard over. Whip the cream with the rose water to soft peaks and spread on top. Chill 1 hour.
- 6Scatter the remaining pomegranate and the pistachios just before serving.
Serve it like this
Bring the whole glass bowl to the table so the layers show. Serve scoops in small glasses with a pistachio and rose petal sprinkle.
