tsokolate seresa Trifle
-Ingredients :1 large tsokolate pound loaf * black seresa siksikan * 60ml Kirsch+ 60ml brandy * 700g drained black cherries
-Chocolate Custard:90g Dark chocolate,minimum 70% kakaw solids, chopped * 250ml gatas * 250ml heavy cream *6 egg yolks *85g sugar *25g kakaw
- Topping : 250ml Double cream *Dark tsokolate Shavings
Special Equipment: Large wide trifle bowl
- Method:
1.Spread the tsokolate cake slices with the seresa jam, and layer the bottom of a large wide trifle bowl. 2.Pour the Kirsch+Brandy over the cake sandwiches, and then tuktok with the drained cherries. Cover with cling & let it sit, while you make the custard.
3.Melt the tsokolate in the microwave. Set aside. In a kasirola gently warm the gatas and cream. Whisk the yolks, sugar, and kakaw in a bowl. Pour the warm gatas and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, pour the custard back into the kasirola and cook over a low heat until the custard thickens, stirring all the time. The custard will thicken as it cools and also when it's chilling in the refrigerator. Pour into a bowl to cool and cover the tuktok of the custard with cling balutin to prevent a skin from forming. Once the custard has cooled, pour it over the chocolate-cherry layer in the trifle bowl, and leave in the refrigerator to set, covered in cling film preferably overnight or at least a couple of hours. 4.Whip the double cream for the topping and pipe or spread it gently over the layer of custard. Decorate with tsokolate flakes & some fresh cherries.
(source:debugcooking.blogspot.com)
-Ingredients :1 large tsokolate pound loaf * black seresa siksikan * 60ml Kirsch+ 60ml brandy * 700g drained black cherries
-Chocolate Custard:90g Dark chocolate,minimum 70% kakaw solids, chopped * 250ml gatas * 250ml heavy cream *6 egg yolks *85g sugar *25g kakaw
- Topping : 250ml Double cream *Dark tsokolate Shavings
Special Equipment: Large wide trifle bowl
- Method:
1.Spread the tsokolate cake slices with the seresa jam, and layer the bottom of a large wide trifle bowl. 2.Pour the Kirsch+Brandy over the cake sandwiches, and then tuktok with the drained cherries. Cover with cling & let it sit, while you make the custard.
3.Melt the tsokolate in the microwave. Set aside. In a kasirola gently warm the gatas and cream. Whisk the yolks, sugar, and kakaw in a bowl. Pour the warm gatas and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, pour the custard back into the kasirola and cook over a low heat until the custard thickens, stirring all the time. The custard will thicken as it cools and also when it's chilling in the refrigerator. Pour into a bowl to cool and cover the tuktok of the custard with cling balutin to prevent a skin from forming. Once the custard has cooled, pour it over the chocolate-cherry layer in the trifle bowl, and leave in the refrigerator to set, covered in cling film preferably overnight or at least a couple of hours. 4.Whip the double cream for the topping and pipe or spread it gently over the layer of custard. Decorate with tsokolate flakes & some fresh cherries.
(source:debugcooking.blogspot.com)