Scottish trifle
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Scottish trifle
  Scottish  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 193. Report a problem with this recipe.
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      Title: Scottish trifle
 Categories: Desserts
      Yield: 8 servings
 
           Sponge roll:
      3 lg Eggs
    1/2 c  Sugar
    1/2 ts Vanilla
    3/4 c  Flour
    1/2 ts Baking powder
    1/3 c  Raspberry jam, seedless
      1 tb Kirsch
    1/4 c  Med-dry sherry
           Custard:
      7 lg Egg yolks
      1 c  Sugar
      2 c  Milk, scalded & cooled
    1/2 c  Heavy cream, scalded & coole
           - slightly
      1 ts Vanilla
    1/2 c  Creme fraiche
    1/4 c  Med-dry sherry
           Assembly:
  1 1/2 c  Amaretti
    1/4 c  Med-dry sherry
      1 c  Heavy cream, well chilled
           Garnish:
      2 tb Pistachio nuts, shelled and
           -hopped
           Candied citron or angelica,
           -ut into bits
           Raspberry jam, seedless
 
  In a large bowl with an electric mixer, beat the eggs, sugar, and
  vanilla, until the mixture is thick and pale.  Sift the flour and
  baking powder over the egg mixture and fold them into it gently but
  thoroughly. Line the bottom of a 13x9x2-inch baking pan with
  parchment paper, spread the batter in the pan and bake in a preheated
  400f oven for 8 minutes or until it is puffed and golden.  Invert
  onto a lightly sugared kitchen towel.
  
  In a small saucepan, melt the jam over low heat.  Stir in kirsch and
  spread the surface of the cake with the jam mixture.  Starting with a
  long side and using the towel as a guide, roll up the cake,
  jelly-roll fashion and sprinkle it with Sherry.  Wrap the sponge roll
  firmly in the towel. Let it cool and cut int into 3/4-inch slices.
  
  In a bowl, set over a saucepan of simmering water, beat the yolks and
  the sugar with an electric mixer until the mixture is thick and pale.
  Remove from heat and stir in gradually, milk, cream, and vanilla.
  Cook the custard in the bowl over the simmering water, until it
  registers 170f on a candy thermometer.  Transfer the custard to a
  metal bowl and whisk in the creme fraiche and Sherry.  Set the bowl
  in a larger bowl of ice water and whisk until custard is cool.  Chill
  it, covering surface with plastic wrap, until it is cold.
  
  Assembly:     In the bottom of a 2-1/2-qt. trifle bowl, scatter half
  the amaretti crumbs.  Top them with half the sponge roll slices, and
  top those with the remaining amaretti crumbs.  Sprinkle the Sherry
  over the remaining sponge roll slices, line the side of the bowl with
  the slices, and pour in the custard, spreading it to let it seep down
  around the sided and bottom. Chill the trifle for at least 2 hours
  and up to 24 hours.
  
  Just before serving, in a bowl with an electric mixer, beat the cream
  until it is stiff.  Transfer it to a pastry bag, fitted with a
  decorative tip and pipe rosettes around the edge and in the center of
  the trifle. Sprinkle pistachios over the trifle and garnish the
  rosettes with the citron and small drops of jam.
  
  a 1989 Gourmet Mag. favorite
 




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Recipe ID 193 (Apr 03, 2005)

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