Triple Chocolate, Vanilla and Blueberry Trifle Sundae.

Oh my goodness gracious. this is soo good and soo indulging. A creamy, chocolaty, crunchy melt-in-your-mouth mess, speckled with tangy blueberries. It is so addictive, that you might want to skip dinner when planning on having this for desert. The intake of calories is massive with this. Sickeningly massive.

It looks a bit of a mess, but it is an elaborate mess. And I swear, it is so good, you won’t regret having put all the work in it.

To get things going, make the vanilla cream. This is proper, homemade vanilla cream (not custard!) and in order to make it you’ll need:

1 vanilla bean
5 egg yolks
250ml milk
250ml single cream
150g sugar
3 sheets white gelatin

soak the gelatin in cold water, set up a pot of boiling water and add the eggs yolks to a separate, larger bowl (stainless steel works best). Start to bring the milk including sugar, vanilla seeds and bean to a boil. Whisk the egg yolks in the bowl over the simmering water until lightly foamed.
Take the milk of the heat, remove the vanilla bean and pour it slowly over the egg yolks, whisk constantly.
Make sure the egg doesn’t start cooking or sticking to the bowl, monitor the heat and the consistency of the mix closely.
Once you’ve managed to combine the mixture, take it off the pot and add the squeezed out gelatin sheets, stir once more until dissolved and leave to set in the fridge. When set, add half of the whipped cream and make sure it is all smooth. Set some whipped cream aside and cool the vanilla mix.

In the meantime, make the Mississippi Mud Pie! Yes, indeed, this desert requires Mississippi Mud Pie. A gorgeous, gooey mix, made with eggs, cream, butter and chocolate. In this recipe you won’t find the graham cracker base. It doesn’t need it.

Here’s the list:
250g milk chocolate
100 g dark chocolate
200g muscovado sugar
50g white sugar
250g butter
250ml cream
5 eggs

Beat the eggs until foamy and light in colour. Meanwhile melt butter and chocolate together over a hot water bath. Add the sugar to the eggs and keep beating, take the chocolate off the heat and stir in the cream to cool the mix down. Add the chocolate to the egg and pour everything into a well greased oven dish.
Bake at 100 degrees for about 1 hour or until just set. Make sure that the cake doesn’t get cooked at high heat. Don’t eat it until it has cooled down as it will not taste the way it should! It is probably best, a day after it has come out of the oven. Check out the picture for the perfect texture: Moist and perfectly smooth.
Set the pie aside to cool while you prepare the next ingredient for the desert.
Chocolate and hazelnut crunch: You now need to take a bag (or 300g) of chopped hazelnuts, roast them in a pan and pour some molten milk chocolate over them. Set aside in a bowl, make sure the mix doesn’t set, so it is probably best to make this at the very last, just before assembling the ingredients.

When all your ingredients have cooled down, take some large, presentable Sundae glasses and layer the ingredients up. We’ve used a glass bowl to make it look like a trifle.

Start layering your chosen vessel. Make a bottom layer with the pie, then add a layer of vanilla cream. Spread the chocolate and hazelnut mix over it carefully and top with more pie. Add a generous layer of blueberries and finish with whipped cream and a final layer of vanilla cream.
Cool and enjoy when set and chilled!

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