Rose tea and red fruit trifle recipe | Gourmet Traveller

Ingredients

• 110 gm (½ cup) caster sugar
• 2 tbsp hibiscus tea
• 1 tbsp each rosehip and jasmine tea
• 10 gold-strength gelatine leaves, softened in cold water for 10 minutes
• Raspberry sorbet, rose petals, osmanthus (see note), gold leaf, to serve
• Red fruits
• 125 gm strawberries, cut into 1cm pieces
• 125 gm raspberries
• 2 tsp pomegranate vinegar (see note)
• Chinese almond cookies
• 200 gm caster sugar
• 2 tbsp Chinese almonds (see note)
• 4 egg whites (about 120gm)
• 225 gm almond meal
• Vanilla cream
• 500 gm thickened cream
• 165 gm caster sugar
• 2 tsp vanilla bean paste