Side Pannel
Scotch Whisky Trifle
Ingredients List
- ---------------------------COFFEE-CARAMEL CUSTARD---------------------------
- 2 2/3 c Half and half
- 6 Egg yolks
- 3/4 c Dark brown sugar, packed
- 3 tb All-purpose flour
- 1 1/2 ts Vanilla extract
- 1 c Whipping cream; chilled +
- 2 tb Whipping cream; chilled
- 1 1/4 ts Instant espresso powder
- -OR- instant coffee powder
- 3 tb Scotch whisky
Directions
TRIFLE
1 Frozen pound cake, 1-lb.size
-thawed, cut into 3/4" cubes
6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries; -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas; peeled,
- halved lengthwise, sliced
TO FINISH
2 c Whipping cream; chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate
- curled or grated
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 1/2 the 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 other halves of raspberries and 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. Garnish with fresh
raspberries and chocolate.
1 Frozen pound cake, 1-lb.size
-thawed, cut into 3/4" cubes
6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries; -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas; peeled,
- halved lengthwise, sliced
TO FINISH
2 c Whipping cream; chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate
- curled or grated
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 1/2 the 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 other halves of raspberries and 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. Garnish with fresh
raspberries and chocolate.
Tweet
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