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Ингредиенты
- 10 lrg egg yolks
- 1/3 c. sugar
- 2 Tbsp. cornstarch
- 4 c. half and half
- 1 lb imported white chocolate (such as Lindt), minced
- 1/2 c. unsalted butter cut into pcs (1 stick)
- 2/3 c. plus 3 Tbsp. water
- 1/3 c. honey
- 1/3 c. sugar
- 4 Tbsp. fresh lemon juice
- 9 ounce dry apricots
- 1/2 c. whipping cream
- 5 Tbsp. light corn syrup
- 4 ounce bittersweet (not unsweetened) or possibly semisweet chocolate,minced
- 1 1/2 x purchased (12-oz) lb. cakes (about)
- 6 Tbsp. dark rum
- 3 Tbsp. white crè,me de cacao liqueur
- 4 x baskets fresh raspberries or possibly 16 ounces thawed (1/2-pint) frzn unsweetenedraspberries Firmly whipped cream
Инструкции
- For Pudding:Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk warm half and half into yolk mix. Return mix to same saucepan and whisk over medium heat till custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add in white chocolate and butter and whisk till smooth. Refrigeratetill thick and cool, whisking occasionally, about 3 hrs.
- For Apricots:Line cookie sheet with foil. Brush foil lightly with vegetable oil.
- Combine 2/3 c. water, honey, sugar and 2 Tbsp. lemon juice in heavy
- medium saucepan. Stir over high heat till sugar dissolves. Add in apricots and bring to boil. Reduce heat, cover and simmer 10 min.
- Transfer 5 apricots and 1/4 c. poaching syrup to heavy small skillet.
- Combine remaining apricots with remaining poaching syrup, 3 Tbsp. water and 2 Tbsp. lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat till syrup is reduced
- to glaze, turning apricots once, about 4 min. Using tongs, transfer candied apricots to foil. Cold. 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 in chocolate and whisk till melted. Refrigeratetill cool but still pourable, stirring occasionally, about 30 min.
- Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares.
- Arrange sufficient cake in 4-qt glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 Tbsp. 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 c. white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mix, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and refrigerateovernight.
- 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 hrs ahead; chill.) Serve cool.
- Serves 16.
