Make A Little Summertime Dessert Please!
This delicious raspberry trifle can be made now as I see raspberries in my neighborhood grocer, but you certainly could substitute almost any fruit in season ensuring that the fruit is drained well enough as not to create a soup layer in your trifle as opposed to a delectable fruity layer. This recipe is also quick and easy making it perfect for last minute preparation with a little chill time in the refrigerator thrown in. It's time for something lighter to offset all those "cold weather comfort meals" or the perfect Sunday brunch dessert. BTW....using a clear or glass vessel for this dessert is an absolute must!
Raspberry Trifle
Serves 8
Total time: 40 minutes plus 30 minutes chill time.
Ingredients
Raspberry Layers
20 Ladyfingers
5 6 oz containers of fresh raspberries, 28 oz total
1 dash of lemon juice
6 tbsp of sugar or
1 cup of sweet sherry
Custard
2 cups of double/heavy whipping cream
1/2 cup of milk
1 vanilla pod
6 egg yolks
4 tbsp of sugar
2 tsp cornflour
1 dash of water
Chantilly Cream
7 oz of double/heavy whipping cream, well chilled
4 tbsp of sugar
To Serve
2 oz of pistachio nuts, toasted and roughly chopped
fresh mint
Confectioners sugar, for dusting
Raspberry Coulis
To make this raspberry trifle recipe, start by making the raspberry coulis. Put one 6 oz container of raspberries in a very hot, dry pan. Add lemon juice and sugar and cook rapidly for one minute. Whisk, then pass through a sieve to remove the seeds and chill.
Mash the ladyfingers with one 6 oz container of fresh raspberries and the sweet sherry.
Using it all, place an equal amount of coulis in the bottom of your 8 glasses for each person, along with three raspberries. Divide all of the sponge mix equally between each glass and add another raspberry, chill.
The Custard
Take the seeds out of the vanilla pod and add half to the cream and milk (reserve half the seeds for the cream layer). Bring to a boil.
Whisk together the egg yolks and sugar. Moisten the corn flour with a dash of water and add to the yolks.
Pour a dash of the boiled cream into the yolks (this is called tempering and will help prevent curdling of the eggs) and whisk well before returning all to the pan and cooking until thick.
Allow to cool before dividing the mix between the dishes, to form a layer on top of the raspberry sponge. Refrigerate while you make the Chantilly cream.
Chantilly Cream
Place the chilled double/heavy cream into a large bowl and whisk to a soft peak, add the reserved vanilla seeds and gradually add the caster sugar in small amounts, whisking to form stiff peaks, being careful not to beat too much as this may cause the whipped cream to break. (basically turning it into butter).
Spoon or pipe the Chantilly cream on top of the custard layer. Refrigerate until ready to serve and finish with a sprinkling of crushed and toasted pistachios, a few extra fresh raspberries, a sprig of mint and dusting of icing sugar.
Try substituting the raspberries with strawberries, peaches, apricots, blueberries, pineapple, mandarin oranges or another favorite fruit remembering to make sure that the final mixture is drained well to prevent a soupy mess and appropriately sweetened if needed.
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