Trifle Pudding with Brandy Cream

1 pound cake (1 pound) cut in 1 inch cubes
2 cups (500 ml.) whipping cream
2 cups half and half
3 egg yolks
2 tablespoon honey
1 teaspoon vanilla extract
1 cup chopped apples and/or pineapples
1 cup berries (assorted or of a single kind), cut into small pieces if they are more than an
inch in size
5 tablespoon  sugar
2 tablespoon powder sugar
2 tablespoon brandy (optional)
4 tablespoon strawberry preserves (or orange marmalade or blackberry preserves)

Put the berries and other fruits in a bowl. Spoon the honey over, and macerate gently with the back of a spoon. Let stand for 2 hours at least for the flavors to meld. Once done, strain the mixture to remove the liquid. Reserve the liquid. Before to strain fully to avoid blocking the cream chargers.
In a deep but flat bowl, about 8 x 8 x 3 inch measurement put the pound cake pieces in a way that they cover the base. Combine the strawberry preserves with the brandy and the reserved liquid from the macerated fruits and heat gently, stirring briskly till the concoction is mixed thoroughly. Spread the mixture on top of the cake.
Make custard by whisking together the castor sugar, egg yolks and vanilla extract together.
Heat the concoction gently in a double boiler, and add the half and half slowly, incorporating it and letting the concoction thicken while whisking steadily, about 15 minutes. Once the mixture has thickened, remove from heat and let cool. Using a whisk, briskly stir the concoction and then strain in a whipped cream dispenser. Use the cream chargers now – and give it all a good shake!. Remove charger, cap tightly. Using a slightly wide nozzle, pipe this over the cake and preserves. Chill for 3 hours to let the concoction set, the cream chargers need time to work fully.
Spread a layer of the fruits on top of the custard. Now, combine the whipping cream with the icing sugar and stir gently. Pour this in the whipped cream dispenser and charge with one nitrous charger. Immediately, pipe it generously over the fruits with the aid of a thin nozzle, making crisscross patterns on top of the fruits, to make the dessert look more appealing. Serve immediately or you can also keep it in the freezer for 1-2 hours before serving to let the concoction settle further. Don’t put cream charges themselves into the freezer

Leave a Reply

Your email address will not be published. Required fields are marked *