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Raspberry layer:.
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Dissolve the gelatin and sugar in boiling water.
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Add the cold water and porter.
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Loosely cover with a clean paper towel and set aside at room temperature.
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5
Creme Anglaise:.
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Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract).
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(If using a vanilla bean, put the vanilla pod in the pot as well.)
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Add half the sugar to the pot and bring to a simmer (just below a boil).
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In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
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Now pour the liaison (egg mixture) into the milk pot, stirring constantly.
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You are only heating it.
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Do not boil.
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Do not cook.
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The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs!
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You want the mixture to begin to thicken so it will coat the back of a spoon.
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Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
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To Assemble:.
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Spoon fruit cocktail into each glass as a base layer.
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Follow with a layer of cubed pound cake, then a layer of sliced bananas.
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Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
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21
Ganache:.
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A few minutes before serving, make the ganache.
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Place the chocolate in a small heatproof bowl.
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Bring the cream to just under a boil in a small saucepan.
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Pour the cream over the chocolate and let sit for a minute or two.
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Stir gently with a rubber spatula until the chocolate is melted and smooth.
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If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
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To finish:.
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Spoon creme Anglaise over the chilled trifle and drizzle ganache over.
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Spoon whipped cream on top to finish.
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31
Serve immediately.
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(NOTE*** These are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!
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).
