Food soundtrack: Cream by Prince
I havent been to consistent with the recipes lately, but being the holidays and all I really focused more on eating good than making it.
I was invited to a New Years dinner party and asked to bring a dessert. I find when you have to make dessert or any food for a unspecified amount of people I tend to make it easy. Trifle cake is my favorite, especially strawberry trifle, so simple and fun to eat. For this party I decided to stick to tropical fruits and add white chocolate in the whipped cream for some decadence. I found a great recipe at this site HERE that I used for the cream and fruit filling.
I made the pound cake quickly in a rectangle making dish, I guess you can use whatever, I later diced them into cubes.
- 1oog melted butter
- 200 ml sugar
- 300 ml flour
- 2 eggs
- 2 tsp baking powder
- 150 ml milk
Mix together then bake in oven at 175 C for 20-30 minutes. Let it cool, remove from dish and cool completely.
For the trifle
- 1 large, ripe mango, peeled and diced
- 15-oz can pineapple tidbits, packed in juice
- 1/4 cup granulated sugar
- 2 tsp cornstarch
1. Drain the pineapple tidbits, adding the pineapple and half of the juice to a small saucepan. Add the mango and sugar to the saucepan as well.
2. Heat the fruit over medium heat until the juice gently boils. Meanwhile, blend the cornstarch with the remaining pineapple juice.
3. Add the cornstarch-juice mixture to the saucepan and stir. Cook the fruit until the sauce thickens, the sugar dissolves, and the mango becomes a little soft. Cool completely before assembling the trifle.
For the White Chocolate-Macadamia Mousse:
- 1 1/2 cups heavy whipping cream
- 5 oz good-quality white chocolate, either chopped or chips (plus a little more for garnish)
- 1/2 cup toasted macadamia nuts
1. Heat 1/3 cup of the cream in a microwave-safe measuring cup or bowl for about 45 seconds, or until it is very warm but not boiling.
2. Add the chocolate to a small bowl and pour the hot cream over. Stir to melt the chocolate, then set aside to cool to room temperature.
3. While the chocolate cools, beat the remaining cream until it forms stiff peaks. Fold the cooled melted chocolate into the whipped cream. If the cream deflates a little bit, whip it for a few seconds more. Fold in the macadamia nuts.
1. Cut the cake into 1-inch cubes. Arrange a single layer of cubes on the bottom of a trifle dish or clear bowl.
2. Pour 1/3 of the cooled fruit onto the cake, then 1/3 of the mousse. Add another layer of cake and repeat with the fruit and mousse. The trifle should have 3 layers by the time you are done.
3. Garnish with a few chocolate chips and allow to chill in the refrigerator at least an hour before serving.