Strawberry Trifle with White Chocolate & Saffron Ganache

s8An afternoon spent by the lake? For me, that is sadly a rare occasion. The hours in the day are simply not enough and my ‘to-do’ list keeps growing longer and longer. It’s easy to bury yourself in work, doing things that seem important but, in the grand scheme of things, it might not make a big difference whether they get done today or another day. s1

Your own self being on the other hand, well, that is important. There’s only one of you. Take care of yourself. Spoil yourself once in a while by giving yourself time – even if it’s not there. Find it, and do something you really want to do. 

Yesterday was one of those days for me. I felt I needed a ‘me’ day. Well, a half ‘me’ day anyway. I got up early, did some painting on the house to make sure I had accomplished something productive, then, after lunch, I exhaled and smiled. It was time to go. s2

On a sunny day, spending it by the water is what I enjoy the most. There is nothing more tranquil and relaxing. Soothing for your soul. I interact with a lot of people every week, so for me this is a great way to zen out. It’s amazing how easy it is to forget about the rest of the world, when all you hear is the waves making their final crescendo against the shore.

I was still able to hunt down some county strawberries, so a fresh strawberry trifle was a marvellous addition to a sun filled afternoon by the water. For this recipe I replaced the vanilla custard, which is usually used, with a white chocolate ganache with saffron. 

Have you ever had strawberries and saffron before? I hadn’t but sure will again!s5

White Cake:

3 egg

1 1/4 cup sugar

1 1/4 cup all purpose flour

3 tsp baking powder

1/2 tbsp vanilla extract

2/3 cup cold milk

Ganache:

1 1/2 cups heavy cream

1 pinch saffron strands

200g white chocolate

2 1/2 cups sliced strawberries

2 cups cream, whipped

Cake:

Preheat oven to 350F.

In a blender, whisk egg and sugar until white and fluffy. Sift flour and baking powder in a separate bowl and add slowly to the egg mixture. Add vanilla and milk and mix on low until just blended.

Pour into a greased springform pan and bake in the middle of the oven for 30 min, or until golden and centre of the cake is set. Leave in pan while cooling. 

Ganache:

While the cake is in the oven, make the ganache. 

In a medium sauce pan, bring cream and saffron to a boil. Remove from heat and add the white chocolate. Stir until melted. Let cool.

Assembly:

In a large glass bowls or 6 individual glasses, repeat layers of cake, ganache, strawberries and cream. Finish off with a layer of whipped cream and a drizzle of ganache. 

Can be made a few hours in advance if kept in the fridge.

*Before assembling, taste the ganache to know the level of saffron. Remember it’s fairly pungent, so add the ganache accordingly.s7s6s3

Swedish Saffron Buns -Christmas 1/3

s3Lucia. The old Scandinavian tradition where girls dress up in white dresses with a candle-lit wreath on their head and guys, often rather embarrassed, in tow wearing funny pointy hats while holding a big golden star. Dating back to 3rd Century Syracuse, Sicily, Saint Lucy supposedly brought food and aid to those in need, spreading light and peace in the dark winter months. The candle-lit wreath was used to free her hands in order to carry more food. 

Lucia always falls on December 13. This is when these soft golden saffron scented buns with raisin decorations are first introduced for the season. They are then served at most coffee breaks until shortly after Christmas, when they will not be seen again until the following year. Often served along alongside gingerbread cookies and a hot cup of Swedish glögg or coffee. I love eating them slightly warm with a glass of cold milk.

Jens

s1 

1/4 cup raisins

1/4 cup dark rum

2 tbsp dry yeast

2 cups milk

1 pinch saffron strands

1 cup ricotta cheese

3/4 cup sugar

1/2 tsp salt

7 cups flour

100g butter, room temperature

2 eggs

Soak the raisins in the rum. 

In a small sauce pan, add 1/2 cup of the milk along with the saffron. Stir and heat up to just below boiling to extract colour and flavour of the saffron. Let cool.

In a medium sauce pan, add the rest of the milk and heat to 37C. Remove from heat and add the yeast. Let stand for 10 min. 

In a mixer, add the milk/yeast and saffron along with the ricotta cheese, sugar and salt. Blend well. Slowly add the flour while mixing on slow. When well incorporated, spoon in the soft butter and mix until smooth. Cover with a kitchen towel and let rest 40-50 min.

Preheat oven to 450F. 

Cut dough in half. Cover one half and roll the the other half into a long rectangle, about 6” wide and 1/2” thick.

Cut in thin strips and roll into shape. Place on a baking tray, add the raisins, cover, and let rest for another 30 min. Repeat with the second half of dough.

Brush with whisked egg. Bake in oven 7-10 min or until golden brown. s6s5 s4 s2