INGREDIENTS

INSTRUCTIONS

WHITE CHOCOLATE PUDDING
POACHED APRICOTS
DARK CHOCOLATE CREAM
For Pudding:
Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to
simmer in heavy large saucepan. Gradually whisk hot half and half into yolk
mixture. Return mixture to same saucepan and whisk over medium heat until
custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour
pudding into large bowl. Add white chocolate and butter and whisk until
smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
For Apricots:
Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine
2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium
saucepan. Stir over high heat until sugar dissolves. Add apricots and bring
to boil. Reduce heat, cover and simmer 10 minutes.
Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet.
Combine remaining apricots with remaining poaching syrup, 3 tablespoons
water and 2 tablespoons lemon juice in processor and puree. Pour puree into
bowl. Cook apricots in skillet over high heat until syrup is reduced to
glaze, turning apricots once, about 4 minutes. Using tongs, transfer
candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can
be prepared 1 day ahead. Cover candied apricots and puree separately and
let stand at room temperature.)
For Dark Chocolate Cream:
Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat
to low. Add chocolate and whisk until melted. Chill until cold but still
pourable, stirring occasionally, about 30 minutes.
Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares.
Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting
tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop
1/3 of apricot puree by spoonfuls over cake. Gently spread with back of
spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries
for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some
berries to show at sides of bowl. Starting 1 inch in from sides of bowl,
pour 1/3 of dark chocolate cream over, making sure it does not touch sides
of bowl. Starting at edge, pour 2 cups white chocolate pudding over
chocolate cream. Repeat layering with remaining cake, rum mixture, apricot
puree, berries, dark chocolate cream and white chocolate pudding in 2 more
layers each. Smooth top. Cover and chill overnight.
Spoon whipped cream into pastry bag fitted with medium star tip. Pipe
around edge of trifle. Top with candied apricots and reserved berries. (Can
be made 8 hours ahead; chill.) Serve cold.
Serves 16.
Bon Appetit December 1991
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