Dilmah Rose with French Vanilla-infused trifle with Dilmah t-Series Chamomile Flowers custard
Serves:  4
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Recipe by: Dilmah

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Dilmah Rose with French Vanilla-infused trifle with Dilmah t-Series Chamomile Flowers custard
Ingredients:
Dilmah Rose with French Vanilla-infused trifle
Custard
Method:
Dilmah Rose with French Vanilla-infused trifle
  1. 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
  2. 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
  3. Now add the liquid into the shot glasses, leaving enough room to put the custard on top, chill shot glasses now
Custard
  1. Bring the milk to the boil with the chamomile, strain and add the vanilla bean
  2. Cream yolks and sugar, then add flour, pour the hot milk gradually over the egg mixture, whisking as you pour
  3. Place pot back onto the heat and cook for a couple of minutes to cook the flour out and until it becomes really thick
  4. 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
  5. 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
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