Recipe for the Month of December 2006
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Cranberry Trifle with Chocolate Ganache
The Trifle originated in Sixteenth Century England and is a layered dessert with liquor-soaked cake, rich custard, whipped cream and fruit or preserves. The possibilities are endless and only limited by your imagination. This dessert appears to be very elaborate but is quite easy to make and makes a huge impression. We especially like this recipe for the holidays since the layers of red and white bring your meal to a festive ending.
A Note About the Ingredients – A traditional Trifle Bowl has flat sides and is footed. The Trifle Bowl in the photo is much larger than a traditional bowl. The amount of ingredients was based upon filling the bowl so you may use less depending upon the size of the bowl. If you have extra cranberry-apple sauce, it makes a great topping for waffles and pancakes. If you don’t have a trifle bowl, a salad bowl also works – just make sure that it is glass so you can see the colored layers.
Ingredients: Cranberry-Apple Sauce Ingredients:
Courtesy of Courtesy of Gourmet Magic
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Cranberry Liqueur – optional
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2 large apples, peeled, cored and chopped
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¼ cup sugar
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4 cups apple juice
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1 cinnamon stick
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½ cup water
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2 tsp. freshly squeezed lemon juice
Preparation:
In a medium saucepan, combine all of the ingredients. Cook over medium heat, stirring often until the fruit is soft and the cranberries are bursting. Remove from heat and discard cinnamon stick. Cool to room temperature.
Chocolate Ganache Ingredients:
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3 cups heavy whipping cream
Preparation:
Chop the chocolate coarsely. Pour cream into heavy bottomed saucepan and heat to scalding. Remove pot from stove and add chocolate. Let stand for 5 minutes as chocolate melts, then stir the chocolate cream until smooth. Allow to come to room temperature.
Whipped Cream Ingredients:
To Assemble
Remove the crusts from the pound cakes and cut into 1” cubes.
Spread about 1 cup of the cranberry-apple sauce into the bottom of the trifle bowl.
Cover that with a cup whipped cream.
Place in a layer of pound cake cubes. Drizzle cake cubes with Cranberry Liqueur (optional).
Cover with a layer of Chocolate Ganache.
Continue to repeat the 4 layer process until bowl is about an inch from full. Finish with a layer of whipped cream.
Drizzle Chocolate Ganache over the whipped cream.