Saffron and cardamom rice trifle

Ingredients

For the rose jelly

  • 400 ml water
  • 200 g caster sugar
  • 6 sheets gelatine, soaked in cold water for a few minutes
  • 40 ml rose water
  • 125 g fresh or frozen raspberries
For the rice custard

  • 6-8 cardamom pods, (alternatively use green if white are not available)
  • 5 cm peice cinnamon, or cassia bark
  • 2 heaped tsp ghee, (or butter)
  • 200 g rice, washed well and drained
  • 600 ml water
  • 2 litres full-fat milk
  • a few drops vanilla essence
  • A few strands saffron, dry fried over a low heat in a pan for 30 seconds and soaked in warm water
  • 250 - 300 g caster sugar, to taste
  • 1/2 tsp salt
  • 150-200 g sultanas
  • 1 tsp rose water
For the trifle

  • 1 ready-made sponges
  • 100 g fresh or frozen raspberries
  • 50-75 ml vodka
  • 150 g stewed organic un-bleached apricots, (or if you cant find these use apricot compote)
  • 200 g gingernut biscuits
  • 10-12 blanched and slivered almonds

Description

Cyrus Todiwala’s Anglo-Indian Trifle Combines Rose And Raspberry Jelly With Sponge Soaked In Vodka Raspberries And A Saffron And Rice Base

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