English Chocolate Trifle with Apricots and Raspberries

Ingredients

  • 10 large egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 4 cups half and half
  • 1 pound imported white chocolate (such as Lindt), chopped
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 2/3 cup plus 3 tablespoons water
  • + 12 more ingredients
    • 1/3 cup honey
    • 1/3 cup sugar
    • 4 tablespoons fresh lemon juice
    • 9 ounces dried apricots
    • ½ cup whipping cream
    • 5 tablespoons light corn syrup
    • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 1 ½ (about) purchased 12-ounce pound cakes
    • 6 tablespoons dark rum
    • 3 tablespoons white crème de cacao liqueur
    • 4 ½-pint baskets fresh raspberries or 16 ounces frozen unsweetened raspberries, thawed
    • Firmly whipped cream

1. For Pudding: Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove...

View full recipe at SpringPad

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