Rhubarb, custard and orange trifle
by Graham Hornigold
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Ingredients
Fruit & Vegetables
500g of rhubarb
2 1/2 oranges, finely zested
Beverages
500ml of water
10g of grenadine
Store Cupboard
380g of caster sugar
1 tsp vanilla extract
2 gelatine leaves
145g of cake flour
15g of cornflour
15g of plain flour
50g of egg yolk
1 tsp icing sugar
dried rose petals
pistachio nuts
candied lemon peel
Speciality Ingredients
1g of agar agar
Dairy
300g of egg
240g of whole milk
20g of unsalted butter, softened
200ml of double cream
Bakery
6g of baking powder