241 Gourmet/Bon Appetit Recipes

[Guest guest]

This is 1 of 241 Gourmet/Bon Appetit recipes added to the Epicurious

archive at The UK Recipe Archive this week from September to December

1991 - old but good!! There are now 1228 Gourmet & Bon Appetit recipes

on-line at the UK Recipe Archive in both Mastercook and Mealmaster

formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

English Chocolate Trifle With Apricots And Raspberries

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : December 1991

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***WHITE CHOCOLATE PUDDING***

10 large egg yolks

1/3 cup sugar

2 tablespoons cornstarch

4 cups half and half

1 pound imported white chocolate -- (such as Lindt),

-- chopped

1/2 cup unsalted butter -- cut into pieces (1

-- stick)

***POACHED APRICOTS***

2/3 cup plus 3 tablespoons water

1/3 cup honey

1/3 cup sugar

4 tablespoons fresh lemon juice

9 ounces dried apricots

***DARK CHOCOLATE CREAM***

1/2 cup whipping cream

5 tablespoons light corn syrup

4 ounces bittersweet -- (not unsweetened) or

-- semisweet

-- chocolate,chopped

1 1/2 purchased -- (12-ounce) pound

-- cakes (about)

6 tablespoons dark rum

3 tablespoons white creme de cacao liqueur

4 baskets fresh raspberries or 16 ounces -- thawed

(1/2-pint)

-- frozen unsweetenedraspberries

Firmly whipped cream

 

For Pudding:

 

Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half

to simmer in heavy large saucepan. Gradually whisk hot half and half

into yolk mixture. Return mixture to same saucepan and whisk over

medium heat until custard boils. Boil 1 minute, whisking constantly.

Remove from heat. Pour pudding into large bowl. Add white chocolate

and butter and whisk until smooth. Chill until thick and cold, whisking

occasionally, about 3 hours.

 

For Apricots:

 

Line cookie sheet with foil. Brush foil lightly with vegetable oil.

Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in

heavy medium saucepan. Stir over high heat until sugar dissolves. Add

apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.

 

Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet.

Combine remaining apricots with remaining poaching syrup, 3 tablespoons

water and 2 tablespoons lemon juice in processor and puree. Pour puree

into bowl. Cook apricots in skillet over high heat until syrup is

reduced to glaze, turning apricots once, about 4 minutes. Using tongs,

transfer candied apricots to foil. Cool. Mix any syrup from skillet

into puree. (Can be prepared 1 day ahead. Cover candied apricots and

puree separately and let stand at room temperature.)

 

For Dark Chocolate Cream:

 

Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce

heat to low. Add chocolate and whisk until melted. Chill until cold

but still pourable, stirring occasionally, about 30 minutes.

 

Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares.

Arrange enough cake in 4-quart glass trifle dish to cover bottom,

fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons

over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently

spread with back of spoon, allowing puree to show at sides of bowl.

Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining

berries over puree, arranging some berries to show at sides of bowl.

Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream

over, making sure it does not touch sides of bowl. Starting at edge,

pour 2 cups white chocolate pudding over chocolate cream. Repeat

layering with remaining cake, rum mixture, apricot puree, berries, dark

chocolate cream and white chocolate pudding in 2 more layers each.

Smooth top. Cover and chill overnight.

 

Spoon whipped cream into pastry bag fitted with medium star tip. Pipe

around edge of trifle. Top with candied apricots and reserved berries.

(Can be made 8 hours ahead; chill.) Serve cold.

 

Serves 16.

 

Bon Appetit December 1991

 

Converted by MC_Buster.

 

 

 

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--

Alan Hewitt