Apricot Trifle With Pistachio And Rosewater

Apricot Trifle With Pistachio And Rosewater Recipe

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About Apricot Trifle With Pistachio And Rosewater Recipe:

Apricots fruits are hitting their peak, so make the most of them in this luscious trifle dessert

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  • 1 Hr
  • 18 Ingredients
Ingredients
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Ingredients for Apricot Trifle With Pistachio And Rosewater Recipe

  • 56.25 gram Date and walnut cake, crusts trimmed, cut lengthwise into 3cm thick slices
  • 15.63 milliliter Apricot brandy or liqueur
  • 0.13 Apricot, stoned, very thinly sliced
  • As required Slivered pistachios, to serve
  • As required Ground cinnamon, to serve
  • 0.63 gram 4 leaves titanium strength gelatine
  • 50.63 milliliter Can apricot nectar
  • 6.88 gram Caster sugar
  • 0.13 tablespoon Rosewater
  • 1/4 Apricots, stoned, cut into wedges
  • 10 gram Pistachios, roasted
  • 75 milliliter Thickened cream
  • 3/4 Egg yolks
  • 13.75 gram Caster sugar
  • 0.13 tablespoon Cornflour
  • As required Green food colouring
  • 31.25 milliliter Thickened cream
  • 0.19 tablespoon Icing sugar
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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