Monday, November 10, 2008

White Chocolate Raspberry Trifle

175g White chocolate
2 Medium egg yolks
25g Castor sugar
150ml Milk
85g Double cream
2& 1/2 Tbsp Icing sugar
4 x 4cm slices Swiss roll(Bought/homemade)
2Tbsp Kirsch Liqueur
225g Fresh Raspberries
A few fresh mint sprigs

1.Put a 55g piece of white chocolate in the fridge. Break remainder into smaller pieces.
2.Cream egg yolks & caster sugar together in a large bowl. Whisk for about 2-3mins till the mixture is pale,thick,creamy & leaves a trail.
3.Pour the milk & cream into a small,heavy based saucepan & bring to the boil.Pour on to the egg yolk mixture,whisking all the time!
Pour back into the pan & place over a moderate heat. Stir the mix with a wooden spoon till it's starts to thicken & coats the back of the spoon.
4.Add the chocolate pieces & stir in until completely melted.
5.Remove the pan from the heat & allow to cool slightly.Cover the custard with a little icing sugar & piece of cling film to prevent a skin forming.
6.Place the Swiss roll slices in a large glass bowl & sprinkle with Kirsch. Scatter with fresh raspberries reserving a few for decoration.
7.Pour the white chocolate custard over the Swiss roll & leave to set in the fridge. Over night would be ideal
8.To serve: Decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge & finely grate over the trifle.
9.Finally ,dust with a little icing sugar & place the mint sprigs on top


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Contributed by Angelique Frew.

2 comments:

eli said...

hey try this trifle,
Ingredients

* 10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit

Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.

Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.

Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.

Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm

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