Rhubarb, Orange and Custard Trifle Recipe
This distinctly British trifle recipe combines the sweet flavour of rhubarb with a zingy orange custard, burnt orange segments and a light vanilla genoise sponge. Topped with poached rhubarb,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Roasting pan
- Oven
- Aluminum foil
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 500g of rhubarb
- 500ml of water
- 200g of caster sugar
- 1 tsp vanilla extract
- 10g of grenadine
- 2 gelatine leaves
- 1g of agar agar
- 300g of egg
- 150g of caster sugar
- 145g of cake flour
- 6g of baking powder
- 240g of whole milk
- 15g of cornflour
- 15g of plain flour
- 30g of caster sugar
- 50g of egg yolk
- 20g of unsalted butter, softened
- 1/2 orange, finely zested
- 2 oranges, segmented
- 200ml of double cream
- 1 tsp icing sugar
- dried rose petals
- pistachio nuts
- candied lemon peel
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