The new host of Best Recipes ever, Chef Christine Tizzard dropped by to show us this show-stopping White Chocolate Pomegranate Trifle. Perfect for your holiday table, this sweet white chocolate pairs perfectly with the tart pomegranate seeds. A fresh batch of Best Recipes Ever episodes begin on January 14 so if you haven't met Christine already, read more about her.
By The Canadian Living Test Kitchen
To make a nonalcoholic version, substitute pomegranate juice for the pomegranate liqueur. Use a vegetable peeler to create long shavings of white chocolate to top the trifle. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more pomegranate liqueur.
Preparation time: 30 minutes
Total time: 16 hours
This recipe makes 14 serving(s)
1-1/2 cups (375 mL) pomegranate seeds, (1 pomegranate)
1 pkg (390 g) golden vanilla cake or vanilla pound cake
3/4 cup (175 mL) pomegranate liqueur, (or 1/4 cup pomegranate juice and 1/2 cup vodka)
1 cup (250 mL) whipping cream, (35%)
2 tsp (10 mL) granulated sugar
1/4 cup (60 mL) shaved white chocolate
White Chocolate Custard:
8 egg yolks
4 cups (1 L) milk
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) cornstarch
4 oz (113 g) finely chopped white chocolate
White Chocolate Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in white chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours (Make-ahead: Refrigerate for up to 24 hours.)
Remove 1/4 cup of the pomegranate seeds to small bowl; cover and refrigerate.
Slice cake into 3/4-inch (2 cm) thick slices or cubes. Line 16-cup (4 L) trifle bowl with one-third of the cake pieces; drizzle with one-third of the pomegranate liqueur. Sprinkle with one-third of the remaining pomegranate seeds; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Whip cream with sugar; spread over trifle. Garnish with chocolate and reserved pomegranate seeds.