Rhubarb, custard and orange trifle

Ingredients

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
  • 1 tsp icing sugar
  • dried rose petals
  • candied lemon peel

Speciality Ingredients

  • 1g of agar agar

Dairy

  • 240g of whole milk
  • 20g of unsalted butter, softened
  • 200ml of double cream

Bakery

  • 6g of baking powder