Robert Irvine’s Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream

Robert Irvine’s Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream
Staff Writer
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British Chef  Robert Irvine says “The British Christmas traditions and US traditions are fairly similar in a lot of ways, besides the fact that we Brits say "Happy Christmas" instead of "Merry" and we refer to St. Nick as "Father Christmas." There are some big differences with regard to the food we serve on Christmas Day. One of my favorites that you do not see much in the States is the English Trifle, comprised of differing layers of various sweet flavors such as: fruit, whipped cream, chocolate, and Crème anglaise. This dish has a bit of everything for your "sweet tooth."

4
Servings
433
Calories Per Serving
Deliver Ingredients

Ingredients

For the raspberry gelatin

  • (3-ounce) package raspberry gelatin
  • 1-2  Tablespoon  sugar
  • 1  Cup  boiling water
  • 1/4  Cup  ice water
  • 1/2  Cup  porter

For the crème anglaise

  • 1/2  Cup  milk
  • vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
  • bananas, sliced and tossed with lemon juice
  • 1/4  Cup  sugar
  • egg yolks
  • (12-ounce) pound cake, thawed and cut into 3/4-inch cubes
  • (29 to 32-ounce) can fruit cocktail, drained
  • 1/2  Cup  heavy cream

Ganache and Topping

  • 4  Ounces  semisweet chocolate pieces or chocolate squares, finely chopped
  • 1/2  Cup  heavy cream whipped until light and fluffy with an electric beater, for topping
  • 2/3  Cups  heavy cream

Directions

For the raspberry gelatin

Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature.

For the crème anglaise

Take out 4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers).

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.

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.

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 about 1 to 2 minutes. 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.

Spoon crème anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish.

Serve immediately. 

Ganache and Topping

Nutritional Facts

Total Fat
25g
36%
Sugar
23g
26%
Saturated Fat
12g
50%
Cholesterol
38mg
13%
Carbohydrate, by difference
46g
35%
Protein
6g
13%
Vitamin A, RAE
194µg
28%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
164mg
16%
Choline, total
17mg
4%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
28mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
7µg
13%
Sodium, Na
106mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
136g
5%
Zinc, Zn
1mg
13%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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