Gingerbread triffle

coles magazine december  2015 page 68


4 cups (1L) milk
 200g white chocolate, coarsely chopped
 1 teaspoon vanilla bean paste
 8 Coles Brand Australian free range egg yolks
 1 cup (220g) caster sugar
 1/3 cup (50g) cornflour
 1/4 cup (35g) plain flour
 300ml thickened cream
 1 Coles Brand ginger cake loaf or madeira cake, trimmed, thinly sliced
 1/4 cup (60ml) coffee liqueur or butterscotch schnapps (optional)
 12 baked mini gingerbread men (see notes)
 500g fresh or frozen mixed berries
 Thickened cream, extra, whisked, to serve
 Fresh berries, extra, to decorate

Combine milk, chocolate and vanilla in a saucepan over low heat. Cook, stirring, until chocolate melts.
Use an electric mixer to whisk the egg yolks and sugar until thick and pale. Add the cornflour and flour and whisk to combine. Gradually add the hot milk mixture, whisking well after each addition. Return to the saucepan and place over medium heat. Cook, stirring constantly, for 3-4 mins or until custard thickens and coats the back of the spoon. Pour into a heatproof bowl and cover the surface with plastic wrap. Place in the fridge for 2 hours to chill completely.
Use an electric mixer to whisk the chilled custard until smooth. Gradually add the cream, in batches, whisking well between each batch until smooth.

Arrange half the ginger or madeira cake over the base of a 2L (8-cup) serving dish. Drizzle with half the liqueur, if desired. Arrange the gingerbread men around the side of the dish. Spoon half the custard over the cake. Top with berries. Continue layering with remaining custard, cake and liqueur. Top with extra whipped cream. Decorate with extra berries.

Vic Lic

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