Sunday, September 21, 2008

White chocolate and raspberry trifle...

ps: some good news on private blog...

Credit for this recipe goes to Lindsey Bareham. Found it in her cookbook Justonepot which I scarfed from the bargin bin at B&N! I had no idea this was a British cookbook when I bought it, but since I have a British friend Doc, to call for translation help I am no longer afraid to jump right in!

For instance, on beef...
"Best value for fast cooking are the minute rump steaks and a clutch of shoulder steaks with distinctive ridged meat like bollo, skirt, bavette and feather, or it's similar French cut called onglet, which has gristle running down the center. It's rare to find these cuts in the supermarket, but any butcher worth his salt will be happy to oblige - if he hasn't already nobbled them for his regulars." !?!?!? LOL

This was my first attempt at trifle, so I was a little nervous but I didn't take any leftovers home so I guess I'm calling it a success!! Mine did not look this classy since it is apparently impossible to find a jellyroll in this day and age, (when did they quit making them?) but I have found a new love and it may be quite some time before I go back to experimenting with granola...



White Chocolate and Raspberry Trifle

2 Cups Raspberries
Juice of ½ lime
1Tbsp Kirsch, Vodka or Frambois de Bourgogne (I used Chambourd)
2 Tbsp confectioners’ sugar
1 Jelly Roll (not Chocolate, I used Angel Food Cake)
4 squares White Chocolate (4oz)
1 cup Heavy or Whipping cream
2 18 oz pkg Custard
Few sprigs mint


Place 2/3 cup of raspberries in a strainer placed over a bowl. Use the back of spoon to push all their juice through into the bowl, leaving the seeds behind. Scrape under the strainer so nothing is wasted. Add the lime juice and liquor, then sift 1Tbsp of confectioners’ sugar over the top, stir well.

Slice the jelly roll about ½ inch thick and use most of the slices to cover the base and make one single layer up the sides of a nice glass bowl. Moisten the slices with most of the raspberry juice and scatter with another 2/3 cup raspberries.

Set aside ¾ square chocolate and break the rest up into small pieces. Place the broken chocolate in a bowl and suspend the bowl over top of a pan of boiling water (use a double boiler?) Stir until the choc melts. When it has melted, stir 1 Tbsp of the cream into the chocolate and then stir the chocolate mixture into 1 of the cartons of custard.

Pour half the chocolate custard over the prepared jelly roll and lay the remaining slices on top. Drizzle the remaining raspberry sauce over the slices and scatter with the remaining raspberries (reserve a few to garnish top with). Use the rest of the choc custard and then cover with the second carton of custard. Whip the rest of the cream until stiff and decorate top of the trifle.

Add the reserved raspberries. Grate the remaining ¾ oz chocolate over top with the large hole of a cheese grater. Plant the mint sprigs here and there and dust the trifle with the rest of the powdered sugar. Cover with plastic wrap and chill for a minimum of 2 hours and for up to 24 hours. Serve with any remaining custard.

20 comments:

Suz said...

Jelly rolls....SuperWalMart to the rescue. Go into their bakery section and you should fine some raspberry jelly rolls. Also, Little Debbie still makes them.

I demand a redo!

;)

shakenbsis said...

OMG!! Wally World is the only place I DIDN'T go! I figured if Cub Foods and Woodmans and the BAKERY didn't have them it wasn't worth the exta drive to Walmart...

I will be happy to have a re-do jsut for you Suz! (now we jsut need an occasion...) ;)

dj said...

Yummy! Your trifle was delish Shakes!! :D

Robbi said...

I think the way you made it with the Angel food cake is perfect!!!

You could make it your
Signature Recipe!!!

And do you really have to have a occasion?????
let's see....
(It is going to meet Suz night)!!!LOL!!!!

Thank's for the recipe...

Blaznfire911 said...

OMG!!! THANKS!!! That trifle was so yummy!! Hence the 2nd's that I had LOL!!

Anytime you need help "testing" your trifle...I am happy to oblidge, and nobble on it for you :)

Oh and feel free to call with any British cooking questions love!

I have to admit though...that Beef explanation made me think hard for a bit LOL

Blaznfire911 said...

don't forget to try it with lady fingers too shakes!!

shakenbsis said...

Hey Doc! Glad it wasn't just me having trouble with that...

Today I was at the store and ran across some marble pound cake, and sitting right next to it wre mandarin oranges and I got to thinking, hmmm, how bout a choc/ orange trifle???

I think I've got the trifle bug!

-Sir Jack said...

Oooooooooohhhh Shakes! That trifle looks delicious! Robbi's right...do you really need an occasion to make one? *smiles*

The thought of going to Waldemort for jellyrolls make me want to chuckle!! It's just a funny image in my head!! I can just see myself looking for jellyrolls and asking for directions..."Jellyrolls are???" Answer: "Go past the men's sock isle, turn left at automotive, go down two isles on your right, go past the Bandaid display and look on your right, next to the bags of Cheetos you'll see the jellyrolls on the bottom shelf."

I like Blazn's idea about choco/orange, sounds like a good combo!! Damn, now I want something sweet, love!

Osh said...

my grandmother was a trifle maker, loved it...she went heavy on the booze though...still loved it.

Captain Anne Bonny said...

Trifles are so yummy. I've made a few in the past year. They go over really well at family functions.

Captain Anne Bonny said...

I use pound cake for my trifles.

shakenbsis said...

Waldemort! gave me a chuckle, my first time to hear that one...

cab! I bought some poundcake yesterday ;)

more booze... ; )

Kathy said...

I heard on the news today (Channel 15 Madison) that today is White Chocolate Day! Time to make another trifle, Shakes! It looks delicioso!

Now quite making me drool....mandarin and dark chocolate with maybe some rum....

I have fresh mint leaves if you need some! They're taking over the yard.

~Minxie~ said...

Thanks Shakes for the recipe.... gonna try to make that for the Caribbean Christmas party....

I dont think we have jelly rolls here in Cali... but I think I have a recipe for them.... :)

shakenbsis said...

"mandarin and dark chocolate with maybe some rum....
I have fresh mint leaves if you need some! They're taking over the yard."

Kathy, YES on both counts! mmm...

Minxie! Youare hardcore love! Jellyrolls from scratch??? amazing, you are!

calypso said...

Shakes, that's a great recipe-thanks!
I love trifles, they are like an edible piece of art! Mmmmmm yummo!

Cybermom said...

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Any way to get trifle through the darn computer wires???
Looks great and thanks for the recipe!

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