Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream
- 1 (3-ounce) package raspberry gelatin
- 1 to 2 tablespoons sugar
- 1 cup boiling water
- 1/4 cup ice water
- 1/2 cup porter
- Creme Anglaise:
- 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 (29 to 32-ounce) can fruit cocktail, drained
- 1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee)
- 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
- Special equipment:
4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers)
Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature.For the creme anglaise:
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.) Add half the sugar to the pot and bring to a simmer (just below a boil). 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). 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.
Spoon fruit cocktail into each glass as a base layer. 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.
A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. 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.