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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: White chocolate cream:
Warm 3/4 cup of the cream, the milk, and the vanilla seeds and bean a
medium saucepan over medium heat until bubbles appear around the edges,
about 5 minutes. Remove the pan from the heat and whisk in the white
chocolate. Remove the vanilla bean.
In a large bowl, whisk together the egg yolks and sugar. Whisk the white
chocolate cream. Return the cream to the pan and cook over medium low
heat, stirring, until thick, 3-5 minutes. Be careful ---as the cream
cooks, it will thicken unevenly, getting thicker on the bottom first.
Alternately stir the cream with a flat wooden spaturla and a whisk to keep
the mixture smooth. Cool over an ice bath, stirring occasionally, so that
it cools smoothly.
Place the melted milk chocolate and the cream in a bowl and whisk until
soft peaks form. Refrigerate until you are ready to serve the trifle.
Assembling Trifle:
Unmold the cake by running a knife around the inside edge of the pan and
inverting it onto a work surface. Remove the pan and carefully peel off
the parchment paper. Using a drinking glass or a round cutter, cut the
cake into 2 1/4 inch circ
les. Cut each circle horizontally. You will have
14 circles but will need only 12. In 6 tall glasses, alternately layer
the white chocolate cream and the chocolate cake, ending with a layer of
white chocolate cream. There will be 2 layers of cake and 3 layers of
cream in each. Cover each glass with plastic wrap and refrigerate for at
least 1 hour.
Just before serving, top with a dollop of the milk chocolate cream.
Contributor: Emily Luchetti 2003
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