When Country Style asked me to supply an original recipe for their 2013 Christmas edition, this whimsical and delicious trifle seemed perfect. It contains all kinds of summer garden loveliness, and is as magical to gaze upon and eat as it is to prepare.
It might look complicated but all the components can be prepared ahead of time, ready to throw together with a flourish and a sprinkle of petals when you are ready to serve. For dramatic effect, make the trifle in a large bowl such as the one pictured, or set the jelly in individual wine glasses for a more informal dessert.
A note about rose petal jelly: because rose petals contain tannins, your jelly will set cloudy rather than clear. This has no impact whatsoever on the taste and rather adds to the charm of its appearance, especially if you sprinkle rose petals about the edges of the half set jelly so that they are visible under the cream layer when the trifle is assembled.
300m1 pure cream (pouring cream)
300m1 Greek-style yoghurt
2 tablespoons pure icing sugar
2 tablespoons sweet sherry or to taste
8-10 savoiardi (sponge finger biscuits) or make your own amaretti
Fresh redcurrants (optional) to garnish
4 cups freshly picked perfumed rose petals plus extra to garnish
7 rose geranium leaves
400g plus 1/2 cup caster sugar
Juice of half a lemon, strained
10 sheets gold strength leaf gelatine
1 large bunch rhubarb, trimmed, cut into 10 cm lengths
1 tablespoon balsamic vinegar
3/4 cup fresh blood orange or orange juice
1/2 cup caster sugar
100g each of fresh raspberries and strawberries, hulled
Preparation instructions are contained in the PDF below.