Wild Hibiscus and Raspberry Trifle
Bring this retro dessert into the 21st Century by infusing the jelly with wild hibiscus fusions. For further indulgence, this recipe incorporates clotted cream into the custard.
Preparation Time: 40
Cooking Time: 10 (plus 5 hours chill time)
- -150g frozen raspberries
- -4 tbsp raspberry jam
- -600ml double cream
- -3 tbsp icing sugar
- -300g madeira cake, cut into 3cm pieces
For the Jelly:
- -6 gelatine leaves
- -150g golden caster sugar
- -1 lemon, zest and juice
- -5 hibiscus tea bags
For the Custard:
- -800ml whole milk
- -1 vanilla pod, split
- -100g golden caster sugar
- -6 tbsp cornflour
- -5 large egg yolks
- -150g clotted cream
- 1.For the jelly, place the gelatine leaves in a small bowl and cover with water. Leave to soak for 20-30 minutes.
- 2.Meanwhile, brew your hibiscus tea bags in 2 cups of boiling water. Allow to steep for 8 minutes.
- 3.Add the sugar, lemon zest, lemon juice and 400ml water to a saucepan and simmer. Stir continuously to ensure the sugar has dissolved then pour in the hibiscus liquid.
- 4.Squeeze the gelatine leaves to remove any excess water and stir through the hibiscus mixture. Stir well to ensure there are no lumps then pour into a large serving dish and chill overnight (minimum 5 hours).
- 5.To make the custard, add the milk and vanilla pod to a saucepan and heat until steaming. Remove from heat and set aside.
- 6.In a separate bowl, whisk together the sugar, cornflour and egg yolks.
- 7.Remove the vanilla pod from the milk and gradually pour the milk into the egg mixture, stirring continuously until fully combined.
- 8.Pour the mixture into the saucepan and gently stir on a low heat until the custard has thickened.
- 9.Stir in the clotted cream, transfer to a bowl and cover with greaseproof paper to prevent a skin from forming. Leave to cool then put in the fridge to chill.
- 10.For the compote, add the frozen raspberries and jam to a small saucepan and cook for 5 minutes. The raspberries should be soft but still hold their shape. Leave to cool.
- 11.In a large bowl, whisk together the cream and icing sugar until it forms very soft peaks.
- 12.To form your trifle, layer the cake pieces on top of the set jelly. Whisk the custard to loosen it and pour over the cake layer. Top the custard with the raspberry compote and spread evenly.
- 13.Repeat until you are 2 inches from the top of the dish, then add your final layer of whipped cream.