Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream

Ingredients

• 1 (3-ounce) package raspberry gelatin
• 1 to 2 tablespoons sugar
• 1 cup boiling water
• ¼ cup ice water
• ½ cup porter
• ½ cup milk
• ½ cup heavy cream
• + 9 more ingredients
• • 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
  • ¼ cup sugar
  • 4 egg yolks
  • 1 (29 to 32-ounce) can fruit cocktail, drained
  • 1 (12-ounce) pound cake, thawed and cut into ¾-inch cubes (recommended: Sara Lee)
  • 2 bananas, sliced and tossed with lemon juice
  • 4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
  • ²/₃ cup heavy cream
  • ½ cup heavy cream whipped until light and fluffy with an electric beater

1. 4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers) 2. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod...

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