STRAWBERY TRIFLE
Trifle is a pudding type sweet food that is not cooked but made from chiffon cake stacked in a row and using jam so that the cake remains firm and sticks to one another. Trifle is from England, of course it will be a special dessert not if you serve this food.
INGREDIENTS:
- 400 grams of medium-sized fresh strawberry, clean, split 2 longitudinally
- 30 grams of white cooking chocolate, fine drawstring
- ½ tsp powdered sugar
Kirsch solution, boil, chill :
- 100 ml of water
- 100 grams of fine grained sugar
- 90 ml of kirsch (black cherry juice)
- White Chocolate Trifle Sauce:
- 100 ml of liquid milk
- 50 ml of thick cream
- 100 grams of white cooking chocolate, melt
- 2 chicken egg yolks, shake it off
Sponge cake (can be replaced with 1 ready-made sponge cake) :
- 150 grams of sugar
- 125 grams of unsalted butter
- 9 chicken eggs
- 200 grams of flour, sifter
- 65 grams of cornstarch
INSTRUCTIONS:
- Trifle: Milk yams over low heat until hot. Add thick cream and melted chocolate, mix well. Add the beaten egg, stir quickly until smooth. Lift, let it cool. Set aside
- Bolu: shake the butter and sugar until thick. Add eggs one at a time while continuing to shake until thick. Add flour and cornstarch bit by bit, gently shake until blended, lift. Pour into a round baking pan 20 cm in diameter with the margarine and sprinkled with flour, flatten it in a hot oven at 180ºC for 30 minutes until cooked. Lift and cool. Cut round 6 cm in diameter. set aside
- Put 50 grams of strawberry into a glass. Pour 4 tablespoons of Kirsch. Put on it 1 piece of sponge, pour 4 tablespoons of triffle. Place strawberries around the glass. If you like, sprinkle shaved white chocolate and powdered sugar
- Serve immediately
