TRIFLE WITH COFFEE CUSTARD AND WALNUT PRALINE:
yellow sponge cake, see posted recipe
6 tbsp. brandy, divided
1 cup whipping cream
2 tbsp. icing sugar
¾ tsp. vanilla
coffee custard:
4 egg yolks
6 tbsp.
sugar
dash of salt
2 cup 10%
cream
1 tbsp.
espresso coffee granules
1 tsp.
cornstarch
walnut Praline:
¼ cup sugar
2 tbsp.
walnut pieces
To prepare custard:
Mix egg yolks with sugar, salt and cornstarch. Scald cream in a heavy
saucepan over medium heat until very hot. Pour a little of hot cream into egg
yolk mixture to mix in well. Return cream and egg yolk mixture to the cream in
saucepan. Cook, stirring constantly, until boiling when bubbles begin to form
around the edges of the cream and custard becomes very thick. Remove from heat
immediately. Strain custard into a bowl. Stir in coffee granules, mixing to
dissolve completely. Cover custard with a piece of buttered wax paper to
prevent skin forming while cooling. Cool
and set aside
Cut sponge cake into 3 layers horizontally. Wrap the
top piece and reserve for another use. Line the bottom of a serving bowl with 1
cake layer, cutting the sponge to fit the bowl if necessary. Sprinkle evenly
with 3 tbsp. of brandy. Then spoon in half the custard. Top with the other
layer of sponge cake, sprinkled with brandy, and the remaining custard. Cover
bowl with plastic wrap. Chill in refrigerator for at least 4 hours.
To prepare praline:
In a small heavy saucepan over medium heat, stir sugar until about half
melted. Stir in walnut pieces. Cook and stir until sugar becomes syrup, and the
syrup becomes deep amber coloured and coats walnuts. Pour this mixture into a greased
shallow baking pan. Cool completely. Break into pieces then crush to a coarse
powder in the food processor.
Whip cream until soft peaks form; then add icing sugar
and vanilla. Continue beating until
stiff. Cover trifle with cream; then sprinkle with praline. Cover and chill at
least 2 hours more before serving.
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