Festive Dessert – Individual Raspberry Trifles with White Chocolate Custard
These recipes went down a treat at our recent Starters & Desserts, Supper Club. They’re a great choice for Christmas day as they can be prepared ahead or impressive, served at a drinks party over the festive period.
We’re 9 years in business this year and launching our new and improved website next week – so log on to see more of our cookery classes, dates for our SUPPER CLUB and how to solve your Christmas Gift Dilemma – by giving the gift of cooking!
For the custard:
5 egg yolks
1 tablespoon cornflour
3 heaped tablespoons caster sugar (about 70g)
1 tablespoon vanilla paste or seeds scraped from 1 vanilla pod
400mls single cream (or half milk – half cream)
100 g white cooking chocolate, chopped
Heat the cream in a medium saucepan and stir over a medium heat until hot but do not allow
the mixture to boil.
Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick
(about 8-10 minutes)
Slowly pour the hot milk mixture, into egg yolk mixture and whisk as you are doing this.
Return mixture to saucepan and stir constantly over a low heat for about 4-5 minutes, or until custard thickens.
Add in the white chocolate and mix to melt through.
Cool with cling film over the top to prevent a film forming.
Raspberry or Mixed Berry Compote
200g mixed frozen berries such as blueberries, raspberries, blackberries
2 tablespoons caster sugar
2 tablespoons Creme de Cassis
Place the berries in a heavy-based pan with the sugar and Cassis, then stir over a gentle heat to defrost and dissolve the sugar (about 5 minutes). Remove the compote from the heat and use a sieve to strain off most of the liquid, transfer to a bowl. Leave to cool completely, then cover with cling film and chill until needed. This will last for up to three days in the fridge.
4 medium wine or martini glasses
4 thick slices of sponge cake of your choice (we used lemon drizzle cake)
50 – 60mls sherry or marsala
Fresh raspberries for garnish
Mint Leaves for garnish
Cocoa powder ….to sieve over the top
Break the cake slices into pieces and place into each medium glass
Drizzle a tablespoon of sherry over the cake
Divide the berry compote between the glasses and pour over the cooled custard.
Garnish with fresh raspberries or cocoa or mint leaves
This can be made a few days ahead and cling-filmed off and kept in the fridge.