White chocolate & blackberry trifle

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: White chocolate & blackberry trifle
Categories: Dessert
Yield: 6 Servings

225 grams 8 oz white chocolate
4 Egg yolks
50 grams Sugar, 2 oz
300 ml Milk, 1/2 pt
300 ml Double cream, 1/2 pt
1 large Swiss roll
2 tablesp. Kirsch
450 grams Blackberries, 1 lb
8 tablesp. Blackberry coulis, from a jar

============================ SOURCE ============================

Good Food Magazine, September 2006, p. 100
— Edited *RK* 09/03/2006 by
— Ulrike Westphal

1. The day before, put 50 g white chocolate in the fridge to chill,
then roughly chop the rest of the chocolate. Cream together the egg
yolks and sugar until pale. Put the milk and cream into a clean pan
and bring almost to the boil, then pour this onto the egg mixture,
stirring all the time. Put the mixture back into the pan and stir
with a wooden spoon on a low heat until it thickens.

2. Take the pan from the heat and add chopped chocolate. Stir in to
melt, then leave the custard to cool. Cut the Swiss roll into
fingerthick slices, place them around the edge and base of a serving
dish and sprinkle with Kirsch. Cover with 300g of the fresh
blackberries and the blackberry coulis, then pour over the cooled
custard and leave to set.

3. The next day, when ready to serve, decorate with remaining
blackberries, then take the 50 g white chocolate from the fridge,
grate it over the blackberries, then serve.

:PER SERVING 721 kcalories, protein 11g, carbohydrate 69g, fat 45g,
saturated fat 24g, fibre 2g, sugar 64g, salt 0.32g

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