Strawberry Trifle with White Chocolate & Saffron Ganache
An 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.
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.
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!
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
1 1/2 cups heavy cream
1 pinch saffron strands
200g white chocolate
2 1/2 cups sliced strawberries
2 cups cream, whipped
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.
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.
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.