Raspberry Sherry Custard Trifles
- For the custard
- 1 Vanilla bean
- 100 grams sugar
- 1 teaspoon Cornmeal
- 4 egg yolks
- 2 eggs
- 420 milliliters milk
- 300 milliliters Whipped cream
- 1 Lime (zested)
- For the filling
- 75 grams almond cookie
- 200 milliliters sherry
- 250 grams Raspberry jelly
- 300 grams Raspberries
Preheat oven to 180°C (approximately 350°F).
For the cake, beat eggs and sugar until thick and creamy white. Sift flour gradually over over egg mixture and fold in with a whisk. Pour batter into a buttered and floured loaf pan and bake until golden brown, about 20 minutes. Let cake cool in pan.
For the custard, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix vanilla seeds, sugar and cornstarch in a large bowl and gradually stir in eggs and egg yolks. Heat milk, cream, lime zest and scraped vanilla bean in a saucepan and bring to a boil. Remove vanilla pod and slowly stir in egg mixture, stirring contantly. Return mixture to a boil, stirring constantly, and immediately remove from heat. Pour custard into a bowl, straining through a sieve if necessary. Beat custard over an ice-cold water bath until cooled.
Break cake into small pieces and line 8 small ramekins, making sure bottoms of ramekins are entirely covered. For the filling, crumble almond cookies, spread over cake layer and sprinkle with sherry. Heat raspberry jelly in a saucepan until melted, stir in raspberries and spread over cookie layer.
Divide custard among ramekins, smooth tops and refrigerate.
For serving, mix almonds with sugar and caramelize on top rack of preheated oven, watching carefully. Let almonds cool and chop coarsely.
Just before serving, beat cream until stiff and spread over trifles. Sprinkle almonds on trifles and serve with lit sparklers.