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
- 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
- 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
UK TV
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter