Prep Time
20 min
INGREDIENTS
·
Water 4 cups
·
Honey 1 cup
·
Vanilla beans 2
·
Egg yolks 6
·
Sugar ½ cup
·
Prepared pound cake 12 ounces
·
Fresh or frozen and
thawed raspberries 4 cups
·
Confectioners' sugar ¼ cup
·
Heavy cream 2 cups
·
Fresh raspberries and
mint leaves for decoration
·
4 firm but ripe Bartlett
pears, peeled, cored, halved
Method!
Step 1
To poach the pears, in
a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean
and vanilla bean. Bring to a boil and cook, stirring, until the honey
dissolves. Add the pear halves, reduce the heat, cover and simmer until the
pears are tender when pierced with a sharp knife, about 12 minutes. Transfer
the pears with a slotted spoon to a cutting board and let cool slightly. Cut
into thin slices.
Step2
To make the creme
anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the
remaining vanilla bean and scraped seeds over medium heat. Remove from the heat
and let cool slightly. In a medium bowl, beat the egg yolks and sugar until
ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to
the pot with the remaining cream and stirring constantly cook over medium heat
until thick enough to coat the back of a spoon. Remove from the heat and strain
through a fine mesh strainer, discarding the vanilla bean. Press a piece of
plastic against the surface to prevent a skin from forming. Let cool slightly.
Step3
In a medium bowl, whip
the remaining 2 cups cream with the sugar.
Step4
To assemble the trifle
cut the cake into ½-inch thick slices to fit tightly into the bottom of a
trifle bowl (or a 1½-quart decorative glass bowl), and slightly up the sides
about 1-inch.
Step5
Layer ⅓ of the pears
over the top of the cake, then top with ⅓ of the creme anglaise, (or prepared
Bird's Custard) followed by ⅓ of the raspberries. Repeat the process, layering
the remaining ingredients, finishing with the freshly whipped cream on top.
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