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.