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No genie in a bottle © Cookaroo |
Which is why, initially for Radhika's Blog Hop Wednesdays, I wanted to do something cool, frozen and lickable. Having been paired with Vidya of Sugar 'n Spice, the options I had were myriad but I zeroed in on these Mosaic Bars which looked so fun and I thought I'd do a popsicle version of the same.
I also decided to use vegetarian jelly for the same. Stupid stupid move. While the jelly set alright, it just wasn't cube-able. Plus I decided to use China grass vanilla jelly for the white layer. Another super idiotic move. Anyhoo, I steered on - mixed my jellies -pink, yellow, orange and green. Made the pudding and then put it all together in a loaf tin.
Ok, you can hit me on the head now. Because by now I should have known this was going to flop. So when I turned the pudding around, what did I get? A puddle of gunk.
In panic, I went back to Vidya's blog and picked up something that required a little less stress. I had chocolate pastry cream in the fridge since I'd made eclairs earlier. And cherries. And kirsch, so it made perfect sense to make her Black Forest Trifle, with tiny bits of tweaking. No brownies, but hey that's the easiest part.
So I used her brownie recipe, except I cut the quantity in half, the pastry cream is pretty much like Smitten Kitchen's pudding except it's Dorie Greenspan, but the ingredients are almost the same - milk, chocolate, and cornstarch except mine had egg yolks. As you can see my whipped cream fell a bit, I blame it on the weather, but it still turned out pretty good.
Anyhoo, presenting Black Forest Trifle for Blog Hop Wednesdays (should I say Thursday?!)
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Wish I was a cookie jar © Cookaroo |
Brownie
Whipped cream
Cherries
Kirsch
Chocolate pudding
For the brownie
4 tblsp
butter
80 gms semisweet chocolate chips
4 tblsp cocoa 3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
½ cup sugar
¼ cup flour
½ tsp baking powder
a pinch of salt
¼ cup chocolate chips
Method:
1. Pre-heat oven to 350 degree F. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly.
80 gms semisweet chocolate chips
4 tblsp cocoa 3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
½ cup sugar
¼ cup flour
½ tsp baking powder
a pinch of salt
¼ cup chocolate chips
Method:
1. Pre-heat oven to 350 degree F. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly.
2. In another bowl
stir together eggs, instant coffee, vanilla and sugar. Stir in warm chocolate
mixture into the egg mixture and allow it to cool to room temperature.
3. Sift together ½
cup flour, baking powder and salt. Add into the cooled chocolate mixture. Toss
the dark chocolate chips into the chocolate batter. Mix well and fill the
batter into the muffin tin. Band bake for 20 minutes or until a toothpick comes
out clean when tested
For the chocolate pudding
2 cups whole
Milk
4 large egg
yolks
6 tablespoons
sugar
3 tablespoons
cornstarch, sifted
1/4 teaspoon
salt
175 gms / 7
ounces bittersweet chocolate
2 1/2
tablespoons unsalted butter, cut into pieces (I forgot the butter)
Method
1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.
1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.
3. Still whisking, drizzle in about 1/4 cup of the hot
milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all
the while, slowly pour in the remainder of the milk.
4. Put the pan over medium heat and, whisking vigorously,
constantly and thoroughly (making sure to get the edges of the pot), bring the
mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then
remove the pan from the heat.
5. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky.
5. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky.
6. Scrape the cream into a bowl. You can press a
piece of plastic wrap against the surface of the cream to create an airtight
seal and refrigerate the pastry cream until cold.
Assembly
1. Cut pieces of the brownie, and set aside. Line the bottom of your serving dish with a tiny bit of ganache or chocolate sauce. Press the brownie piece down.
2. Sprinkle a tsp of kirsch over it. If you don't have kirsch, just use the plain sugar water or the brine of the cherries. Spoon in three tablespoons of the chocolate pudding.
3. Put a layer of cherries, and then some whipped cream. Repeat all four layer. Top with a cherry and you're ready!
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Popping cherries © Cookaroo |
Thank you Radhika for pairing me with Vidya. This was a real fun recipe to try. And it goes to Blog Hop Wednesdays Week 18
16 Comments
Can have jar-fulls of this.. love the idea, especially when I have guests at home. Just no worry to divide and share!
ReplyDeleteYeah, they were yum. I only made one to share with the husband, ended up eating it all :)
DeleteBrownie trifle.. you cant' really go wrong with that.. can you now?!?1
ReplyDeleteOne hundred per cent correct you are!
DeleteIt looks absolutely adorable. And aren't we all familiar with those mishaps in the kitchen :-)
ReplyDeleteAparna
Thanks Aparna, I think I'm totally loving jars at the moment
Deletewow, this is just amazing, loved the jar concept. You have a beautiful presentation skills. Always love ur pics!!
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
Aww! Thank you Shweta! I can't tell you how much I used to dislike using a camera!
Deletefabulous pudding looking yummy
ReplyDelete1st time here do visit my site
Thank you Santosh, checking it out right now :)
Deletegostei muito desta sobremesa
ReplyDeleteThank you Ezania! (I did have to use google translate though on that!)
DeleteGracias Ezania! (Yo tuve que usar el traductor de google, aunque en eso!)
yummy!! where can I get jars like these?
ReplyDeleteI bought mine from the Def Col Market. But you can find them at Osaba in Vasant Vihar and in Khan
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