Raspberry Porter Trifle With Ganache Whipped Cream Recipes

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

RASPBERRY CREAM TRIFLE

Steps:

• In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

RASPBERRY CREAM TRIFLE

Steps:

• In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
• Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

RASPBERRY PORTER TRIFLE WITH GANACHE & WHIPPED CREAM

Steps:

• Raspberry layer:.
• Dissolve the gelatin and sugar in boiling water.
• Add the cold water and porter.
• Loosely cover with a clean paper towel and set aside at room temperature.
• Crème 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.
• To Assemble:.
• 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.
• Ganache:.
• 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 a minute or two.
• 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.
• To finish:.
• Spoon crème Anglaise over the chilled trifle and drizzle ganache over. Spoon whipped cream on top to finish.
• Serve immediately.
• (NOTE*** These are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!).