SCOTCH WHISKY TRIFLE
Categories Coffee Chocolate Dessert Raspberry Banana Whiskey Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 20
Steps:
- For custard:
- Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
- Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For trifle:
- Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
- Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE
This is courtesy of Epicurious by way of Joyces Fine Cooking. This was found for someone who loves Scotch but does not drink, supposedly! Can't imagine why. I would use Amaretto or almond extract instead of the Scotch if I were making it! Chilling time is 3 hours to overnight.
Provided by Manami
Categories Dessert
Time 45m
Yield 1 3-quart trifle bowl, 12 serving(s)
Number Of Ingredients 20
Steps:
- FOR CUSTARD:.
- Scald half and half in heavy medium saucepan.
- Whisk yolks, sugar and flour in top of double boiler until smooth.
- Gradually, whisk in hot half-and-half.
- Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
- Set top of double boiler over ice and chill custard, whisking occasionally.
- Mix in vanilla.
- Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
- Beat to firm peaks.
- Add Scotch and beat until firm.
- Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
- FOR TRIFLE:.
- Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
- Sprinkle with 3 tablespoons of Scotch and toss.
- Heat jam in samll saucepan until just pourable.
- Spoon half of jam over cake and spread.
- Top with half of custard.
- Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
- Sprinkle with finely chopped almonds.
- Top with 1/2 the bananas.
- Place remaining pound cake cubes in another bowl.
- Sprinkle with 3 tablespoons Scotch and toss.
- Spoon over the bananas in other bowl.
- Layer fruit over.
- Spoon remaining jam over and spread.
- Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
- Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
- Whip cream and sugar in large bowl to stiff peaks.
- Add 3 tablespoons Scotch and beat to firm peaks.
- Mound cream atop trifle.
- Sprinkle with finely chopped almonds.
- Garnish with fresh raspberries and chocolate.
- Enjoy!
Nutrition Facts : Calories 700.9, Fat 38.6, SaturatedFat 20.7, Cholesterol 221.2, Sodium 215.8, Carbohydrate 75.8, Fiber 6.7, Sugar 36, Protein 7.6
APPLE, RASPBERRY & WHISKY TRIFLE
Indulge in this magnificent trifle with grown-up apple, raspberry and whisky flavours. Perfect for a party, prepare it the day before to enhance the flavours
Provided by Diana Henry
Categories Dessert
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 18
Steps:
- Put the apples in a pan with 55ml water and the sugar. Cover and cook for 15 mins over a low heat until soft, stirring every so often to help them break down and ensure they don't catch on the bottom. Remove from the heat and leave to cool. Taste to ensure the apples are a balance of sweet and tart.
- For the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the egg yolks, sugar and cornflour together in a large bowl.
- Strain the hot milk mixture into a jug, discarding the vanilla pod. Slowly pour this over the yolk mixture, whisking until everything is incorporated. Transfer the mixture to a clean pan over a medium-low heat and cook for 2-3 mins, stirring until it's thick enough to coat the back of a wooden spoon. Pour into a jug, cover and leave to cool.
- For the sponge layer, put the orange juice, sugar and whisky in a small bowl and stir until the sugar has dissolved. Cut the sponges into slices, and spread a little of the jam over each. Line the base of a glass trifle or serving bowl with the jammy sponge slices, then pour over the orange and whisky mixture so all the sponges are evenly coated.
- Scatter the raspberries over the sponge layer, then spoon over the cooked apples followed by the cooled custard. Cover and chill for at least several hours, or overnight.
- For the cream topping, beat the double cream with an electric whisk until it's just holding its shape. Add the sugar, orange zest and whisky, then beat until the cream falls in thick folds. Spoon over the trifle just before serving.
Nutrition Facts : Calories 615 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 49 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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