Members-only

page pg_standard.xsl february2011experiences

From the Recipe Box of 1906: Valentine's Day Trifle

A homemade Valentine’s Day dessert is a labor of love. We asked 1906 Chef Thomas McMullen to share a decadent recipe from his Valentine's Day Brunch menu with our Garden Pass Members. This fruity and flavor bursting 1906 Valentine’s Day Trifle can be made in 12 individual rock glasses, or made in one large trifle dish—however you serve it, this tempting treat is sure to bring a sweet smile to the ones you love. 

1906 Valentine’s Day Trifle
Serves: 12 

Ingredients:
• 3 ½ cups chilled heavy whipping cream, divided
• 12 ounces high quality white chocolate (such as Lindt or Perugina), chopped
• 1 ¼ teaspoons vanilla extract, divided
• ½ cup sugar
• ½ cup water
• 7 ounces Boudoirs or champagne biscuits (crisp ladyfinger cookies), divided
• 2 cups raspberry jam, melted, divided
• 2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
• 2 6-ounce containers fresh raspberries
• ¾ cup amarena cherries or other high quality canned cherry (bing), chopped, divided
• ¼ cup sliced almonds, toasted
• 12 rock glasses for serving, or 12 parfait bowls

Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk till smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 ½ cups cream and ½ teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.

Stir sugar and ½ cup water in small saucepan over medium heat until sugar melts. Mix in ¾ teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 1-2 cup rocks glass. Repeat with 1 or 2 more biscuits to cover bottom of each glass.

Spoon and lightly spread 2 tablespoons of melted jam over biscuits in all 12 glasses. Top with 2 tablespoons of partially thawed berries with juices. Spoon and spread 1-2 tablespoons of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of rocks glass. Top with spoon full of chopped cherries and sprinkle nuts on top. Cover and chill at least 5 hours and up to 24 hours.