Raspberry Porter Trifle With Ganache & Whipped Cream |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Robert says, Make a commitment to give your desserts the royal treatment. Time does NOT include chilling times. Ingredients:
1 three-ounce package raspberry gelatin |
2 tablespoons sugar |
1 cup boiling water |
1/4 cup ice water |
1/2 cup porter |
1/2 cup milk |
1/2 cup heavy cream |
1 vanilla bean (or vanilla extract to taste approximately 3 tablespoons) |
1/4 cup sugar |
4 egg yolks |
1 (32 ounce) can fruit cocktail (drained) |
1 frozen pound cake (12 oz, thawed and cut into 3/4-inch cubes) |
2 bananas, sliced and tossed with lemon juice |
4 ounces semisweet chocolate pieces (or chocolate squares, finely chopped) |
2/3 cup heavy cream |
1/2 cup heavy cream (whipped until light and fluffy with an electric beater) |
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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