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–+ servings
raspberry and white chocolate trifle
Amanda McInerney of www.lambsearsandhoney.com

Raspberry & White Chocolate Trifle

5 from 2 votes
Begin this the day before you will be serving. I used the very clever KitchenAid Cook Processor to make my custard, but have also included stovetop instructions.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 -10
Course: Dessert
Cuisine: Australian
Ingredients Method

Ingredients
  

  • JELLY
  • 500 mls cranberry juice
  • 150 -200 gms fresh raspberries
  • 5 gold gelatine sheets
  • CUSTARD
  • 250 mls milk
  • 250 mls cream
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1 Tbs cornflour
  • 150 gms white chocolate grated
  • TO ASSEMBLE
  • 1 pk mini jam rolls
  • 150 gms raspberries
  • 50 mls Cointreau
  • 250 mls whipped cream
  • Orange flower water
  • 50 gms toasted flaked almonds

Method
 

  1. JELLY
  2. Place gelatine leaves in cold water for 2 minutes, then squeeze excess water out. Stir them into hot (not boiling) juice until dissolved.
  3. Place raspberries in a single layer in a shallow dish and gently pour the jelly mixture over. Chill until set.
  4. CUSTARD
  5. KitchenAid Cook Processor - insert processor blade and add white chocolate. Pulse until finely grated. Set Aside.
  6. Remove blade and insert Stir Assist. Mix cornflour to a thin paste with a small amount of cold milk.Add to rest of ingredients, set heat to 90C, time to 8 minutes, Stir Assist speed 2.
  7. When completed check that custard is thick enough to coat the back of a spoon. If not process as above for 2 more minutes.
  8. Add grated chocolate, Stir Assist speed 1 for 2 minutes.
  9. Stove Top Instructions - Mix cornflour to a thin paste with a small amount of cold milk. Combine all ingredients, add cornflour paste and whisk to mix thoroughly.
  10. Cook over medium heat, stirring continuously, until custard thickens and will coat the back of a spoon.
  11. Reduce heat, add chocolate and continue stirring until it is completely melted.
  12. Pour custard into bowl and cover with plastic wrap, allowing the film to rest on the surface of the custard - this will prevent it forming a skin. Refrigerate until cold.
  13. ASSEMBLE
  14. Break jelly up into pieces, each containing a raspberry and place in a layer in bottom of serving bowl.
  15. Slice jam rolls, line side of bowl with slices and layer over the jelly. Sprinkle liberally with the Cointreau.
  16. Cover with a layer of fresh raspberries, then a layer of the cooled white chocolate custard. Chill overnight, or for several hours at least.
  17. Just before serving add a few drops of orange flower water to the whipped cream and mix well, Cover the custard with the cream, decorate with fresh raspberries and toasted flaked almonds.

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