Tuesday, September 2, 2014
YOLO COUNTY NEWS
99 CENTS

For true love, layer passion fruit and chocolate

Food Valentine's Day Trifle

Chocolate Champagne trifle with passion fruit curd makes a lovely Valentine's Day dessert. AP photo

By
From page A4 | February 02, 2014 |

By Alison Ladman

Passion fruit, chocolate and Champagne. Could there be three ingredients better suited for a holiday built around love?

There are several components to this dessert, but none of them is difficult and they combine to form a most impressive and decadent dessert. Passion fruit puree generally is found in the freezer section of your grocer, often alongside the Hispanic ingredients.

___
The recipe
Chocolate-Champagne Trifle with Passion Fruit Curd
Start to finish: 1 hour

The ingredients:
* For the chocolate cake:
1/2 cup (1 stick) unsalted butter
4 ounces bittersweet chocolate
1/4 cup coffee
2 eggs
1/2 cup cocoa powder
1/3 cup packed brown sugar
Pinch of salt

* For the passion fruit curd:
1/2 cup granulated sugar
2 teaspoons cornstarch
2 eggs
1/2 cup passion fruit puree
2 tablespoons unsalted butter
Pinch of salt

* For the Champagne cream:
1/2 cup granulated sugar
3 egg yolks
3/4 cup Champagne (or other sparkling wine)
1/2 cup heavy cream
Fresh berries, to garnish

Putting it together:
First, make the chocolate cake. Heat the oven to 350 F. Coat a 9-inch cake pan with cooking spray, then line the bottom with kitchen parchment.

In a small saucepan over medium heat, melt the butter. Remove the pan from the heat and add the chocolate, stirring until melted. Stir in the coffee until smooth and glossy.

In a medium bowl, beat together the eggs, cocoa, brown sugar and salt. Add the chocolate mixture and beat until smooth. Pour into the prepared pan and bake for 20 minutes, or until slightly puffed and no longer loose at the center. Set aside to cool.

Meanwhile, make the passion fruit curd.

In a clean small saucepan, whisk together the sugar and cornstarch. Add the eggs and beat until smooth. Add the passion fruit puree and beat again until smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove the pan from the heat and whisk in the butter and salt. Set aside and allow to cool completely.

To make the Champagne cream, set up a double boiler with 1 inch of water in the bottom pan. If you don’t have a double boiler, fill a medium saucepan with 1 inch of water, then set a large bowl over it.

In the top of the boiler or in the bowl, whisk together the sugar and egg yolks until smooth. Add the Champagne and whisk until smooth. Turn the heat to medium and continue to whisk until the mixture is light in color and has thickened to a soft, foamy cream, about 15 minutes. Remove from the heat and allow to cool slightly.

In a medium bowl, use an electric mixer to beat the heavy cream to stiff peaks. Fold the cream into the Champagne cream.

To assemble the trifle, cut the cooled chocolate cake into small cubes.

In parfait glasses, layer cubes of chocolate cake, passion fruit curd and Champagne cream, repeating the layers until the glasses are filled. Garnish with fresh berries. Enjoy immediately or cover and chill for up to 8 hours. Serves 4.

Comments

comments

The Associated Press

.

News

Davis not immune: Are you ready for a big quake?

By Dave Ryan | From Page: A1 | Gallery

 
Planning begins for Davis Neighbors’ Night Out

By Enterprise staff | From Page: A1

 
Learn about RNA at Science Café

By Enterprise staff | From Page: A3

 
Google Glass will be discussed, demonstrated

By Enterprise staff | From Page: A3

Cuddle up at Project Linus’ meeting

By Enterprise staff | From Page: A3

 
Tickets still available for DHS Hall of Fame dinner

By Enterprise staff | From Page: A3

International folk dancing offered Sundays

By Enterprise staff | From Page: A3

 
Public opinion sought about Nishi Gateway

By Lily Holmes | From Page: A3

Rose garden bricks to be dedicated Saturday

By Enterprise staff | From Page: A3

 
Got bikes? Donate ‘em!

By Enterprise staff | From Page: A3

It’s About Time plays Davis Farmers Market’s Picnic in the Park

By Anthony Siino | From Page: A3 | Gallery

 
Register year-round at Davis Chinese School

By Enterprise staff | From Page: A8

 
.

Forum

Tom Meyer cartoon

By Debbie Davis | From Page: A4

 
Have the facts before you judge

By Special to The Enterprise | From Page: A4

Tesla has state walking a tightrope

By Tom Elias | From Page: A4

 
Special-needs passengers ignored

By Letters to the Editor | From Page: A4

A cure for Davis’ problems

By Letters to the Editor | From Page: A4

 
A good use for the MRAP

By Letters to the Editor | From Page: A4

Marriage vs. male instinct

By Creators Syndicate | From Page: B5

 
.

Sports

DHS boys looking to replicate a big cross country performance

By Spencer Ault | From Page: B1 | Gallery

 
Life without MacDonald starts Friday for DHS

By Thomas Oide | From Page: B1 | Gallery

Clark recalls his hole-in-one — the first at Davis Golf Course

By Bruce Gallaudet | From Page: B1 | Gallery

 
Fruits of their Labor Day

By Sue Cockrell | From Page: B1 | Gallery

 
UCD roundup: Aggies edge Quinnipiac in overtime

By Enterprise staff | From Page: B2

Sports briefs: Hot Shots basketball tryouts coming up

By Enterprise staff | From Page: B3

 
Junior Blue Devils strong in home debut, winning 3 on the field

By Enterprise staff | From Page: B8 | Gallery

.

Features

.

Arts

.

Business

.

Obituaries

Elaine Dracia Greenberg

By Special to The Enterprise | From Page: A5

 
.

Comics

Comics: Tuesday, September 2, 2014 (set 1)

By Creator | From Page: B5

 
Comics: Tuesday, September 2, 2014 (set 2)

By Creator | From Page: B7