Raspberry Porter Trifle With Ganache Whipped Cream Recipes

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.

Steps:

• Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.

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!).