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Category: |
Category: |
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Pastry Cream (Anna Olsen) |
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Ingredients: |
Ingredients: 2 c milk
1 vanilla bean, seeds only
6 egg yolks
6 TB sugar
4 TB cornstarch
4 TB unsalted butter, cut into pieces
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Directions: |
Directions:Heat the milk and vanilla seeds in a saucepan over medium heat until just below a simmer. In a medium bowl, whisk together yolks, sugar, and cornstarch.
Place butter in a separate bowl with a sieve resting over top.
Slowly whisk hot milk into the egg mixture, then return it to saucepan. Whisk constantly over medium heat until thickened and glossy, being sure to get the corners. Pour this immediately through the sieve, whisking it through. Stir in the butter. Place a piece of plastic wrap directly on the surface of the custard, and chill.
(*the pastry cream will keep up to 4 days in the fridge.) |
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Chocolate & Sour Cream Bundt Cake |
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Ingredients: |
Ingredients: 1 c butter, plus more for pan
3/4 c whole milk
1/2 c / 42g cocoa
2 c / 280g flour
1 1/2 c / 300g sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c sour cream
2 tsp vanilla
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Directions: |
Directions:Preheat oven to 350º. Butter & sugar a tube pan.
In saucepan over medium heat, warm butter and milk until butter is melted. Whisk in cocoa and remove from heat. Let cool while you measure the rest of the ingredients.
In a large bowl, combine flour, sugar, baking soda, and salt. Stir in butter mixture. Beat in eggs, one by one. Beat in sour cream and vanilla. Scrape into pan, smooth top.
Bake until toothpick comes out with a few crumbs clinging to it (40-45 minutes). Cool for 15 minutes, then invert onto plate. Cool COMPLETELY. |
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Fruit & Assembly |
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Ingredients: |
Ingredients: 1 1/2 c whipping cream
2 TB sugar
1 tsp vanilla
4 c raspberries (or other berries)
2/3 c berry jam
1/3 c framboise raspberry liqueur (or juice)
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Directions: |
Directions:Find a glass vessel that will hold 10c/2.5L.
Whip the cream and fold 1/3 of it into the pastry cream. Add sugar & vanilla to remaining 2/3 of the whipped cream.
In a separate bowl, toss the berries gently with the jam.
Crumble half the cake.
Depending on your dish, plan for 3-4 layers. Place a layer of sake in the bottom and sprinkle with liqueur. Spread pastry cream over cake. Spoon berries on top, then repeat all the layers.
Finish with reserved whipped cream. Refrigerate until serving. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: If using frozen berries, put 8 c into a sieve and thaw over a bowl.
If you don't own a trifle bowl, use a large glass flower vase with straight sides.
Trifle can be prepared one day ahead.
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This recipe for Chocolate Raspberry Trifle is from