White Chocolate and Raspberry Trifle Recipe by Glynn Purnell
Making a dessert? Try this White Chocolate and Raspberry Trifle Recipe for something tasty and fun.
If you have soaked sponge, fresh fruit, custard and jelly sitting on top of each other you have . . . a trifle. If those layers are amaretto soaked sponge, fresh raspberries, white chocolate custard, raspberry and rosewater jelly and the cheeky addition of crispy vanilla meringue, you may just have the best damn trifle in the world. This one was created by my right-hand man, Luke Butcher.
– 60g salted butter, diced
– 120g caster Sugar
– 4 large eggs
– 120g plain flour, sifted
– 100g caster sugar
– 75ml Amaretto Liqueur
– 400g fresh raspberries
– 125ml Stock Syrup
– Juice of 1 lemon
– 1 vanilla pod, split lengthway and seeds scraped out
– 300g white chocolate
– 375ml full fat milk
– 125ml double cream
– 120ml egg yolks (about 6)
– 50g caster sugar
– 700g fresh raspberries
– 500g caster sugar
– 15 bronze gelatine leaves
– 1 tsp rosewater
– 265g caster sugar
– 1 tsp cornflour
– 150ml egg whites, (about 5 large)
– 1 tsp raspberry vinegar
– 1 tsp vanilla extract
– 30g freeze-dried raspberry pieces
– 600g fresh raspberries
1. Preheat the oven to 170°C/gas mark 3•••. Grease a 30 x 25cm, 7cm deep, cake tin with butter and line it with silicone paper.
2. Heat the butter in a small pan over a medium heat until it turns nut brown (beurre noisette). 3. Be careful not to colour the butter too much and burn it! Remove from the heat.
4. In the bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl and an electric hand whisk), whisk together the sugar and eggs until pale, thick and fluffy.
5. Gently fold the flour into the egg mixture, one-third at a time, being careful to avoid knocking too much air out of the mixture. Add the beurre noisette and fold in gently.
6. Pour the mixture into the prepared tin and bake in the centre of the oven for 25–30 minutes, or until a metal skewer inserted into the centre comes out clean.
7. Remove from the oven and leave to cool in the tin for 15 minutes, then remove carefully and put on a wire rack to cool completely.
1. Bring 150ml cold water and the sugar to the boil in a saucepan, stirring until the sugar has dissolved.
2. Remove from the heat and whisk in the amaretto. Set aside at room temperature until required.
1. Put all the ingredients in a saucepan set over a low–medium heat and simmer for 5 minutes.
2. Remove from the heat, cover with a lid and leave to infuse for 10 minutes.
3. Remove the vanilla pod, pour the mixture into a blender and whizz for 3 minutes.
4. Pass through a fine sieve into a bowl, cover with clingfilm and refrigerate until required.
1. Place a large bowl half-filled with equal quantities of ice and water in the fridge.
2. Break the chocolate into pieces and melt in a heatproof bowl over a saucepan of barely simmering water.
3. Combine the milk and cream in a saucepan and bring to the boil over a medium heat, then remove from the heat.
4. In the bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl and an electric hand whisk), whisk together the egg yolks and sugar until thick, pale and fluffy.
5. Bring the milk mixture back up to just below boiling point and pour over the yolk mixture, whisking constantly.
6. Pour into a clean saucepan, ensuring that you scrape all the mixture from the bowl with a spatula, and cook over a medium heat, stirring, until it reaches a temperature of 82°C (use a sugar thermometer).
Glynn Purnell was awarded a Michelin Star whilst Head Chef at Jessica’s, in turn giving Birmingham its first ever Michelin star. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen and has also featured on The Great British Food Revival. Glynn’s first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell’s. His new book is described as ‘rustic home cooking with an eclectic twist’, and is perfect for anyone who wants to get creative in the kitchen.