Scotch Whisky Trifle Food

RASPBERRY CRANACHAN TRIFLE

Steps:

• First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
• For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
• To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Steps:

• FOR CUSTARD:.
• Scald half and half in heavy medium saucepan.
• Whisk yolks, sugar and flour in top of double boiler until smooth.
• Gradually, whisk in hot half-and-half.
• Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• Set top of double boiler over ice and chill custard, whisking occasionally.
• Mix in vanilla.
• Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• Beat to firm peaks.
• Add Scotch and beat until firm.
• Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
• FOR TRIFLE:.
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• Sprinkle with 3 tablespoons of Scotch and toss.
• Heat jam in samll saucepan until just pourable.
• Spoon half of jam over cake and spread.
• Top with half of custard.
• Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• Sprinkle with finely chopped almonds.
• Top with 1/2 the bananas.
• Place remaining pound cake cubes in another bowl.
• Sprinkle with 3 tablespoons Scotch and toss.
• Spoon over the bananas in other bowl.
• Layer fruit over.
• Spoon remaining jam over and spread.
• Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
• Whip cream and sugar in large bowl to stiff peaks.
• Add 3 tablespoons Scotch and beat to firm peaks.
• Mound cream atop trifle.
• Sprinkle with finely chopped almonds.
• Garnish with fresh raspberries and chocolate.
• Enjoy!

SCOTCH WHISKY TRIFLE

Steps:

• For custard:
• Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
• Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For trifle:
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
• Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.