Raspberry Porter Trifle With Ganache & Whipped Cream

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 three-ounce package raspberry gelatin
• 2 tablespoons sugar
• 1 cup boiling water
• 1/4 cup ice water
• 1/2 cup porter
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 vanilla bean (or vanilla extract to taste approximately 3 tablespoons)
• 1/4 cup sugar
• 4 egg yolks
• 1 (32 ounce) can fruit cocktail (drained)
• 1 frozen pound cake (12 oz, thawed and cut into 3/4-inch cubes)
• 2 bananas, sliced and tossed with lemon juice
• 4 ounces semisweet chocolate pieces (or chocolate squares, finely chopped)
• 2/3 cup heavy cream
• 1/2 cup heavy cream (whipped until light and fluffy with an electric beater)

Recipe

• 1 raspberry layer:.
• 2 dissolve the gelatin and sugar in boiling water.
• 3 add the cold water and porter.
• 4 loosely cover with a clean paper towel and set aside at room temperature.
• 5 crème anglaise:.
• 6 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.)
• 7 add half the sugar to the pot and bring to a simmer (just below a boil).
• 8 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).
• 9 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.
• 10 to assemble:.
• 11 spoon fruit cocktail into each glass as a base layer.
• 12 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.
• 13 ganache:.
• 14 a few minutes before serving, make the ganache.
• 15 place the chocolate in a small heatproof bowl.
• 16 bring the cream to just under a boil in a small saucepan.
• 17 pour the cream over the chocolate and let sit for a minute or two.
• 18 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.
• 19 to finish:.
• 20 spoon crème anglaise over the chilled trifle and drizzle ganache over. spoon whipped cream on top to finish.
• 21 serve immediately.
• 22 (note*** these are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!).