Yay it's Christmas time - that special time which only comes once a year to slightly overindulge on the food front! And have I got the creme de la creme ('scuse the pun) of all christmas desserts for you.
Check out this christmassy Raspberry and White Chocolate Trifle with Raspberry Macaroons - it's slightly different from your standard every day trifle but boy does it taste good! You can follow the recipe or get a bit creative and do multiple thinner layers of jelly and white chocolate, then top it all off with the macaroons and mascarpone cream. Which ever way you put it together it will always cause a stampede at your christmas table.
Merry Christmas everyone - enjoy!
Adapted from a recipe by Donna Hay
Raspberry Jelly
6 tbspn gelatine
powder
1.5 litres
cranberry juice
2 cups caster
sugar
500g frozen
raspberries
White Chocolate Ganache
360g white
chocolate, finely chopped
2 cups single/pouring
cream
12 raspberry
flavoured macaroons
Mascarpone cream
½ cup mascarpone
½ cup icing sugar,
sifted
1 tsp vanilla bean
paste
1½ cups single/pouring
cream
To Serve
12 raspberry
flavoured macaroons
1 punnet fresh
raspberries
baby mint leaves
icing sugar,
sifted
Raspberry Jelly
Place half the gelatine (3 tbspn) and 125 ml of the cranberry
juice in a bowl and stir to combine. Set aside for 5 mins. or until the
gelatine is absorbed. Place the 625 ml of cranberry juice and 1 cup caster sugar
in a saucepan over medium heat and stir until the sugar is dissolved. Bring to
the boil and cook for 1 min. Remove from the heat, add the gelatine mixture and
stir to combine. Set aside to cool for 20 mins. Pour the jelly mixture into the
base of a 4-litre-capacity glass bowl and top with the frozen raspberries.
Refrigerate for 3 - 4 hours until set.
White Chocolate Ganache
Place the chocolate and cream in a medium saucepan over low heat
and stir frequently until the chocolate is melted and smooth. Remove from the
heat and pour the mixture into a bowl and refrigerate until just cold. Divide
the mixture in 2 and pour half over the jelly layer in the glass bowl.
Refrigerate the trifle for 1 hour until just set. Keep the remaining ganache at
a cool room temperature so it doesn’t set.
Remove the trifle from the fridge, place the macaroons over the surface
of the trifle, and top with the remaining ganache. Refrigerate overnight.
Second Raspberry Jelly Layer
Place the remaining half of the gelatine (3 tbspn) and 125 ml of
the cranberry juice in a bowl and stir to combine. Set aside for 5 mins. or
until the gelatine is absorbed. Place the remaining 625 ml of cranberry juice
and 1 cup caster sugar in a saucepan over medium heat and stir until the sugar
is dissolved. Bring to the boil and cook for 1 min. Remove from the heat, add
the gelatine mixture and stir to combine. Set aside to cool to at least room
temperature for 30 mins. Pour the jelly mixture over the ganache layer and top
with the frozen raspberries. Refrigerate for 3 - 4 hours until set.
To Serve
Place the mascarpone, sugar, vanilla and cream in a large bowl and whisk until soft peaks form. Spoon the Mascarpone cream over the trifle and top with the fresh raspberries, mint leaves and sifted icing sugar.
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