White chocolate & rhubarb trifle

250g white chocolate - 200g chopped, 50g for top

500 ml double cream

400g rhubarb, chopped

3 tbsp sugar

7 strawberries

12 trifle sponge fingers

100ml desert wine or marsala

boil cream, pour over chopped chocolate, leave for a minute then stir till smooth - chil 2-3 hrs

poach rhubarb with sugar and 2 tbsp water. Taste. Add sugar if necessary and add strawberries. Cool.

Put sponge fingers in bowl and pour over wine and cold rhubarb. Chill 3 hrs.

Whip white choc & cream mix till thick. Spoon over. Chill.

Sprinkle with grated chocolate. Serve.

That's for 6. I think it would be better without the white chocolate, but with really good custard instead.

Comments

Jamie Oliver's Green Goddess Salad Dressing

Handful of basil (reserve the endmost small leaves for later) 2-3 tbsp olive oil garlic clove, crushed half a tin of anchovies (4 plus the oil) 2-3 tblsp white wine vinegar 2 tbsp yoghurt 1 tsp Dijon mustard Liquidise, taste, make sure the vinegar is just too much and there is enough salt.

Wisley cafe's Banana Cake

Rich topping: Beating 75g softened butter and 125g full-fat soft cheese with 200g sifted icing sugar and a dash of vanilla extract Makes 1 x 900g loaf Preparation time: 30 minutes Cooking time: 40-45 minutes * 2 ripe bananas (about 400g) * 150g softened butter * 150g soft brown sugar * 80g sultanas * 300g plain flour * 2 tsp baking powder * 1/2 tsp bicarbonate of soda * 2 eggs, lightly beaten * 100ml vegetable oil Instructions Preheat the oven to 180°C/gas 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. Pour into the loaf tin and bake for 40-45 minutes unti

Meyer Lemon Bitters

Note: When peeling citrus, try to include as little white pith as possible. Dried citrus zest and dried ginger slices are available commercially, or make your own by zesting citrus and drying in an oven at 250° F for one hour. Ingredients Peeled zest from 4 Meyer lemons Peeled zest from 1/2 bitter orange Peeled zest from 1 Eureka lemon 2 tablespoons dried lemon zest (see note above) 1/2 tablespoon dried orange zest (see note above) 4 green cardamom pods, lightly crushed 1 teaspoon dried ginger slices (see note above, do not use powder) 1/4 teaspoon whole coriander seeds 1/4 teaspoon whole white peppercorns 5 dried makrud lime leaves 3/4 teaspoon dried gentian root 1/4 teaspoon whole fennel seeds 2 cups 100 proof vodka 1 cup water Procedures In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the conta

Sherry's Food

Search This Blog