Move over traditional trifle, there's a new version in town! This show-stopping trifle takes on Middle Eastern flavours with cardamom custard and rosewater cream being the star of the bowl. It will impress all the guests at the Christmas table.
Ingredients
- 1½ x 85g pkts strawberry jelly crystals
- 50g (1/3 cup) custard powder
- 875ml (3½ cups) milk, plus 2 tbsp extra
- 45g (¼ cup) caster sugar
- 1½ tsp ground cardamom
- 3 sheets frozen puff pastry, slightly thawed
- 250g raspberries
- 600ml thickened cream
- 60g (1/3 cup) icing sugar mixture
- 1 tbsp rosewater
- 2 tbsp edible rose petals
- 2 tbsp chopped pistachios
Method
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Step 1Prepare jelly following packet directions. Stand at room temperature for 20 minutes to cool. Pour into a 4-litre-capacity glass trifle dish. Refrigerate for 4 hours or until set.
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Step 2Combine custard powder and 1/3 cup milk in a medium saucepan. Add caster sugar, cardamom and remaining milk to pan and stir to combine. Place over medium heat and cook, stirring constantly, for 5-6 minutes or until mixture bubbles and thickens. Transfer to a bowl, cover surface with plastic wrap and cool for 2 hours, whisking custard every 30 minutes.
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Step 3Preheat oven to 200C/180C fan forced. Line two large trays with baking paper. Place pastry sheets on trays and brush with extra milk. Bake for 15-17 minutes, swapping trays halfway through or until puffed golden. Cool completely on trays. Crumble into small pieces. Place half the pastry on the jelly and sprinkle with half the raspberries.
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Step 4Pour custard over pastry and top custard with remaining pastry and remaining raspberries.
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Step 5Beat cream, icing sugar and rosewater until soft peaks form. Top raspberries with cream mixture and sprinkle with rose petals and pistachios. Refrigerate for 3 hours. Serve.
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