Raspberry Porter Trifle With Ganache & Whipped Cream Recipe

Directions:

1. Raspberry layer:.
2. Dissolve the gelatin and sugar in boiling water.
3. Add the cold water and porter.
4. Loosely cover with a clean paper towel and set aside at room temperature.
5. Crème Anglaise:.
6. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.)
7. Add half the sugar to the pot and bring to a simmer (just below a boil).
8. In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
9. Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
10. To Assemble:.
11. Spoon fruit cocktail into each glass as a base layer.
12. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
13. Ganache:.
14. A few minutes before serving, make the ganache.
15. Place the chocolate in a small heatproof bowl.
16. Bring the cream to just under a boil in a small saucepan.
17. Pour the cream over the chocolate and let sit for a minute or two.
18. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
19. To finish:.
20. Spoon crème Anglaise over the chilled trifle and drizzle ganache over. Spoon whipped cream on top to finish.
21. Serve immediately.
22. (NOTE*** These are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!).