Recipe

White chocolate and raspberry trifles

May 31, 2009 2:00pm
  • 5 mins preparation
  • 35 mins cooking
  • Makes 6 Item
    • Print
    Print

Ingredients

White chocolate and raspberry trifles
  • 1/2 jam-filled sponge roll (200g)
  • 1/4 cup (60ml) sweet sherry
  • 400 gram can peach halves in natural juice, drained
  • 2汤匙custard powder
  • 2汤匙caster sugar
  • 1/2 cup (125ml) cream
  • 1/2 cup (125ml) milk
  • 1 vanilla bean
  • 125 gram white eating chocolate, chopped coarsely
  • 85 gram packet raspberry jelly crystals
  • 1 cup (150g) frozen raspberries

Method

White chocolate and raspberry trifles
  • 1
    Line each hole of a six-hole (¾-cup/180ml) texas muffin pan with plastic wrap. Cut sponge roll into six 1.5cm-thick slices; cut 6.5cm rounds from each slice, discard remainder. Place one round in each pan hole; brush with sherry. Place one peach half, cut-side down, in each pan hole; gently press peaches to flatten slightly.
  • 2
    Combine custard powder and sugar in small saucepan; gradually stir in cream and milk. Split vanilla bean in half lengthways; scrape seeds into pan (reserve pod for another use). Cook, stirring, until mixture boils and thickens. Remove from heat; stir in chocolate until smooth.
  • 3
    Pour custard into pan holes; smooth surface. Refrigerate 30 minutes.
  • 4
    Meanwhile, make jelly according to manufacturer's instructions; refrigerate until jelly is set to the consistency of unbeaten egg white.
  • 5
    Sprinkle berries over custard; spoon jelly over berries; refrigerate 3 hours or overnight.
  • 6
    Turn onto serving plates, top side-down, gently remove plastic wrap.

Notes

Serve accompanied by fresh raspberries.

The Latest from Food To Love