ROSE, POMEGRANATE & KAYMAK TRIFLE
Serves 4, Ready in 1-2 hours + setting time
Rose, Pomegranate & Kaymak Trifle with Pistachio & Raspberry
This recipe is a blend of traditional Albanian and British desserts and I think it’s perfect the for summer.
Traditionally, a trifle is layered up with cake, fruits, jelly, custard and whipped cream. This version follows the same layers but within each one is an Albanian twist; coming together to create a dessert that is delicately sweet, fragrant and super creamy!
I had never used kaymak until quite recently and I’m so glad I disovered it. It’s a bit like a smoother clotted cream and it tastes amazing in sweet dishes like this.
Pomegranate jelly may also be hard to find if you don’t have a Mediterranean, Turkish or Middle Eastern supermarket near you so you can substitute this for pomegranate if you need to.
INGREDIENTS
Prep- This will take 1hr and 10 mins, plus cooling time.
Revani cake- See recipe here
Kaymak custard- See recipe here
For the Jelly:
80g Pomegranate jelly powder (I use Kenton jelly)
400ml Water
1 Teaspoon rose water
150g Raspberries, reseve a few for topping
Topping:
Handful of Pistachios, chopped & toasted
400g Kaymak, whipped
Rose, Pomegranate & Kaymak Trifle Topped with Pistachio & Raspberry
METHOD
Make the revani cake and custard according to the instructions on their recipe pages and set aside to cool.
When the cake and custard are cool, preapre the trifle glasses. Take some revani cake (at least 4 tablespoons per glass) and squash it lightly to pack it into the base of the trifle glass.
Top the revani cake with a little custard and leave the glasses to fully set in the fridge.
Now for the jelly. Pour 400ml of boiling water into a mixing bowl, add the jelly powder and stir until dissolved.
Leave the jelly to cool slightly before mixing in the rose water.
Pour the jelly on top of the set custard and top with some raspberries,
Place the glasses back into the fridge to set again.
When they are ready, top with the whipped kaymak, toasted pistachios and a few raspberries.
Serve straight away or leave into the fridge until you’re ready to eat them.