Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1012
- Total Fat
- 57
- Saturated Fat
- 31
- Carbohydrates
- 117
- Dietary Fiber
- 6
- Sugar
- 72
- Protein
- 18
- Cholesterol
- 321
- Sodium
- 401
- Total: 3 hr 50 min
- Prep: 30 min
- Inactive: 3 hr
- Cook: 20 min
Ingredients
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
Ganache:
4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
2/3 cup heavy cream
Topping:
1/2 cup heavy cream whipped until light and fluffy with an electric beater
Directions
- 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.
- Spoon creme anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish.
- Serve immediately.