English Trifle

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English-Trifle
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This delicious recipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.

English-Trifle
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English Trifle

English trifle dessert compliments of chef chai.
Prep Time2 hrs
Active Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Keyword: English, Trifle, Dessert
Author: Chef Chai – Chai’s Island Bistro

Materials

  • 1 large loaf pound cake (may Substitute with Sponge Cake or Lady Fingers)
  • 1/4 cup grand marnier
  • 1/4 c. water
  • 1/2 c. sugar
  • 2 c. vanilla custard (See Recipe Below)
  • 3 c. fresh raspberry
  • 1 c. sugar
  • 1/4 c. brandy
  • 2 c. whip cream
  • 1 c. candy walnut
  • fresh mint leaves

Vanilla Custard:

  • 2 c. half and half
  • 1/2 Hawaiian Vanilla bean split lengthwise
  • 6 egg yolks
  • 2/3 c. granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp unsalted butter

Instructions

  • Cut the pound cake in to 10 pieces or about half inch thick, set aside.
  • Combine Grand Marnier, sugar and water, bring to a boil, set aside to let it cool down.
  • Combine fresh raspberry, sugar and Brandy, toss until sugar mix in well with raspberry let it sit for 10-15 minutes or until all sugar are melted. Set aside.
  • Soak the cake with Grand Marnier Syrup.
  • In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Whipped Cream, nuts and Raspberry, repeating until the container is full, ending with whipped cream as the top layer.
  • Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.)

Vanilla Custard:

  • Bring the milk and vanilla bean to a boil in a medium saucepan over medium heat and set aside to infuse for 10 to 15 minutes.
  • Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  • Whisk a quarter of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  • Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  • Let it cool down in the refrigerator for at least two hours.

How To Serve:

  • Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream Berry and mint leaves.

Order Chef Chai’s Cookbook

Click to order Chef Chai's Cookbook
The Island Bistro Cookbook

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