January 2008 - White Chocolate and Raspberry Trifle

Wanted to share this with you as it is one of my favourites and has a great wow factor. Look out for a romantic menu in February for Valentines Day.
rasbberry Trifle at sampson barton
Chocolate heaven !

Ingredients
Serves 4
  • 175g (6oz) white chocolate
  • 2 medium egg yolks
  • 25g (1oz) caster sugar
  • 300ml (10fl oz) milk
  • 700ml double cream
  • 1 pack Swiss roll (bought or home made)
  • 2 tbsp kirsh
  • 600g (1lb 5oz) raspberries
  • a few springs of fresh mint
 step 1. Put a 55g piece of white chocolate in the fridge - this will make it easier to grate later. Break the remaining chocolate into small pieces.

step 2. whisk egg yolks and caster sugar in a large bowl until mixture is pale, thick and creamy

step 3. (white chocolate custard) pour the milk and (6fl oz) of cream into a thick bottom sauce pan and bring to boil. Then pour onto the egg mixture, whisking all the time, then pour back into the sauce pan over a moderate heat. Stir with a wooden spoon until it thickens and coats the back of the spoon. Add the chocolate and stir until desolved, remove the pan from heat and allow to cool slightly.

step 4. Place 4cm slices of swiss roll around the sides and bottom of the bowl(s) and sprinkle with kirsh. Scatter over te raspberries, then repeat. Pour the white chocolate custard over the top and leave to set in the fridge.

step 5. To serve, whip the remaining double cream and top the white chocolate custard, scatter over the remaining raspberies, grate the chilled white chocolate on top and finish with a sprig of mint.
bl imgTips...
When cooling the custard in the pan cover with clingfilm to stop a skin forming.
Use deep glass bowls to allow raspberries to show in the layers.
If using bought swiss roll add more jam as this will give a better result.