500ml hot Rose with French Vanilla Tea, infused with 6 tea bags
5 sheets gelatine
200g diced strawberries
200g plain sponge, cut into small disks to fit into shot glasses
Method
Dissolve gelatine sheets in icy cold water, then add to hot tea liquid and a few drops of red food colouring, cool slightly but do not put liquid in the fridge just yet
Lay 12 shot glasses on a tray and add a little of the diced strawberries, sponge, strawberries, sponge, strawberries and a final layer of sponge
Now add the liquid into the shot glasses, leaving enough room to put the custard on top, chill shot glasses now
Custard
Ingredients
300ml milk
50g chamomile tea
150g sugar
3 yolks
60g flour
5 vanilla beans
Whipped cream
Method
Bring the milk to the boil with the chamomile, strain and add the vanilla bean
Cream yolks and sugar, then add flour, pour the hot milk gradually over the egg mixture, whisking as you pour
Place pot back onto the heat and cook for a couple of minutes to cook the flour out and until it becomes really thick
Remove from the heat and place into a clean bowl. Cover the surface of the custard with cling wrap to revent a skin from forming
When cooled, mix the custard with some whipped cream to give a lighter custard, spoon custard over the set trifles and garnish with fresh edible rose petals
