Description
A decadent trifle with layers of tart rhubarb compote, rose-infused custard, and velvety cream, balanced by the floral aroma of edible roses. Each serving showcases a harmonious blend of tangy, sweet, and aromatic notes.
Ingredients
800ml pure (thin) cream
4 heads fresh edible roses
3 whole eggs + 3 yolks
1/2 cup + 1 tbsp caster sugar
500g rhubarb stalks
1 whole orange zest
25cm square GeoNoise sponge or pound cake
2 tbsp chopped pistachios or almonds
300ml thickened cream
1 tsp vanilla extract
Instructions
Whisk 800ml cream over medium-low heat until steaming. Add 4 rose heads and cool overnight (12 hours). Strain, reserving 12 petals for garnish.
In a stainless-steel bowl, combine 3 whole eggs, 3 yolks, and the zest of 1 orange. Whisk in warm cream and sugar until the custard coats a spoon.
Preheat oven to 180°C. Beat 3 eggs with sugar until tripled in volume. Fold in flour and cornflour (if using sponge). Pour into a greased 25cm pan and bake for 15 minutes.
Halve rhubarb stalks, toss with 110g brown sugar and orange zest. Bake covered for 20 minutes, then uncovered for 5 minutes.
Whisk 300ml thickened cream until soft peaks form. Add 1 tsp vanilla extract and a small amount of reserved rose petals. Whip to combine.
Layer trifle in glasses: rhubarb compote base, soaked sponge, rose-infused custard, and topped with rose syllabub. Garnish with reserved rose petals.
Notes
Use ultra-pasteurized cream for stability.
Ensure roses are non-toxic and unsprayed.
Room temperature eggs prevent curdling in custard.
Substitute GeoNoise sponge with pound cake if unavailable.
Omit pistachios for nut-free version.
Refrigerate for 1 hour before serving to set layers.
- Prep Time: 15
- Cook Time: 50
- Category: Desserts
- Method: Baking / Assembling
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 30g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg