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Raspberry Porter Trifle With Ganache & Whipped Cream Recipe

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Raspberry Porter Trifle With Ganache & Whipped Cream
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Ingredients
16
Count
Nutrition
822
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Raspberry layer:.
  2. Dissolve the gelatin and sugar in boiling water.
  3. Add the cold water and porter.
  4. Loosely cover with a clean paper towel and set aside at room temperature.
  5. Crème Anglaise:.
  6. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.)
  7. Add half the sugar to the pot and bring to a simmer (just below a boil).
  8. In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
  9. Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
  10. To Assemble:.
  11. Spoon fruit cocktail into each glass as a base layer.
  12. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
  13. Ganache:.
  14. A few minutes before serving, make the ganache.
  15. Place the chocolate in a small heatproof bowl.
  16. Bring the cream to just under a boil in a small saucepan.
  17. Pour the cream over the chocolate and let sit for a minute or two.
  18. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
  19. To finish:.
  20. Spoon crème Anglaise over the chilled trifle and drizzle ganache over. Spoon whipped cream on top to finish.
  21. Serve immediately.
  22. (NOTE*** These are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 822.01 Kcal (3442 kJ)
Calories from fat 313.6 Kcal
% Daily Value*
Total Fat 34.84g 54%
Cholesterol 233.23mg 78%
Sodium 698.35mg 29%
Potassium 549.24mg 12%
Total Carbs 119.23g 40%
Sugars 72.84g 291%
Dietary Fiber 4.61g 18%
Protein 13.24g 26%
Vitamin C 6.1mg 10%
Iron 3.6mg 20%
Calcium 318.2mg 32%
Amount Per 100 g
Calories 196.03 Kcal (821 kJ)
Calories from fat 74.79 Kcal
% Daily Value*
Total Fat 8.31g 54%
Cholesterol 55.62mg 78%
Sodium 166.54mg 29%
Potassium 130.98mg 12%
Total Carbs 28.43g 40%
Sugars 17.37g 291%
Dietary Fiber 1.1g 18%
Protein 3.16g 26%
Vitamin C 1.5mg 10%
Iron 0.9mg 20%
Calcium 75.9mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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