This is my last recipe installment for my entry to Foodbuzz’s 24×24 this month.
In my Thanksgiving dinner called “Beyond Turkey, A Modern Thanksgiving Dinner,” I decided to serve a trifle in lieu of the traditional pie for dessert. This was actually inspired by the recipe for Raspberry, White Chocolate and Almond Trifle from Epicurious.com. However, instead of using white chocolates and almonds, I went towards the direction of dark chocolate brownies. I wanted the richness of dark chocolates to blend with the sweet tangy flavor of the raspberry sauce. This dessert also has a sweet and smooth finish every bite because of the luscious vanilla pudding and cream topping.
Go ahead, indulge! 😛
This is a five-part process.
Part 1: Chocolate Brownies
The best chocolate brownie recipe I’ve tried is the one from Joy of Baking.
- 5 oz. (140) grams semisweet or bittersweet chocolates, chopped
- 1/2 cup (1 stick or 113 grams) of unsalted butter, cut into pieces
- 2 tablespoons (15 grams) cocoa powder
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup (95 grams) all purpose flour
- 1/4 teaspoon salt
- 3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Preheat the oven to 350 degrees F (around 180 degrees C) and place the rack in the center of the oven. Butter an 8-inch square pan.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (optional). Pour into the prepared pan and bake for about 30 minutes or until toothpick inserted in the center comes out with a little batter and a few moist clumps clinging into it. Do no over bake. Remove from the oven and let cool on a wire rack.
Makes 16 square brownies.
Part II: Raspberry Sauce
The raspberry sauce for this dessert is my own creation.
- 1 cup raspberry jam, melted
- 12 ounces raspberries, pureed
Puree 12 ounces of fresh or frozen raspberries. Heat up 1 cup of raspberry jam and mix with the pureed raspberries until blended well. Divide into two equal parts.
Part III: Vanilla Pudding
- 3 1/2 cups (840 ml) whole milk
- 1/3 cup (65 grams) plus 3 tablespoons (40 grams) granulated white sugar
- 1/4 cup (30 grams) cornstarch
- 1/8 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 tablespoon (15 grams) unsalted butter
In a large stainless steel or heatproof bowl, whisk together 1/3 cup (65 grams) sugar, cornstarch, salt, eggs and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Prepare a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this will prevent the milk from scorching. Then pour the remaining 3 cups of milk along with 3 tablespoons of sugar into the saucepan and bring just to a boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture into a clean, large, heavy-bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
Chill for about 2 hours.
Part IV: Whipped Cream
This one’s taken from my Banana Cream Pie recipe.
- 2 cups cold all purpose cream
- 4 tablespoons confectioner’s sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons sour cream
Before working on the topping, make sure that the cream, sugar, bowl, and whisk attachments are all chilled. Using the mixer, beat the cream until it starts to thicken. Add the sugar and vanilla and continue beating until the mixture can hold firm peaks. After that, fold in the sour cream.
Part V: Assembling the Trifle
Hurray, you’ve come to the last part! 😉
Get a medium trifle bowl and start by layering 8 squares of the brownies at the bottom. Pour on top of the first layer half of your raspberry sauce. Next, pour half of the vanilla pudding. Go back to the remaining 8 squares of brownies and proceed to the last parts of the raspberry sauce and vanilla pudding. Finally, pour your whipped cream mixture on top. I set aside about 2 tablespoons of the raspberry sauce and swirled it on the whipped cream.
Chill for at least 4 hours before serving. Enjoy!