Kathie Lee & Hoda: Robert Irvine English Trifle Recipe

Kathie Lee & Hoda: Robert Irvine Interview

Whether it is Bangers & Mash or Fish & Chips, certain words evoke thoughts of an English Pub and the wonderful food that they serve. Kathie Lee Gifford and Hoda Kotb talked with Robert Irvine, host of Food Network’s Restaurant Impossible, as he shared a recipe for English Trifle done the right way. Also, check out Irvine’s recipes for Fish and Chips and Gin Pomegranate Slush.

Robert Irvine: English Trifle Recipe

Kathie Lee & Hoda: English Trifle Recipe

Kathie Lee Gifford and Hoda Kotb talked with Robert Irvine, host of Food Network's Restaurant Impossible, as he shared a recipe for English Trifle done the right way.

Ingredients For Trifle

  • 1 (3 ounce) package raspberry gelatin
  • 1-2 tbsp. sugar
  • 1 cup boiling water
  • 3/4 cup ice water

Ingredients For Creme Anglaise and Assembly

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 vanilla bean
  • 1/4 cup sugar
  • 4 egg yolks
  • 1 lb strawberries quartered
  • 1 (12-ounce) pound cake, thawed and cut into 3/4 inch cubes
  • 2 bananas, sliced and tossed with lemon juice

Directions

  1. Use four 16-ounce or larger wine glasses or snifters (the idea of a trifle is to see the layers, hence the wine glasses)
  2. In boiling water, dissolve gelatin and sugar
  3. Add cold water
  4. Cover and set aside at room temperature

Preparation For Creme Anglaise

  1. Pour the milk and heavy cream into a heavy bottomed sauce pot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). If using a vanilla bean, put the vanilla pod in the pot as well.
  2. Add half the sugar to the pot and bring to a simmer
  3. 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)
  4. Now pour the liaison (egg mixture) into the milk pot, stirring constantly
  5. You are only heating it. Do not boil. Do not cook.
  6. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs
  7. You want the mixture to begin to thicken so it will coat the back of a spoon
  8. Remove from heat and allow to cool
  9. Then remove vanilla pod and discard and refrigerate until chilled
  10. Spoon fruit into each glass as a base layer
  11. Follow with a layer of cubed pound cake, then a layer of strawberries
  12. Spoon about 1/3 cup gelatin on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set
  13. Spoon crème anglaise over the chilled trifle
  14. Spoon whipped cream on top to finish
  15. Top with shaved chocolate
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I graduated from Central Michigan University with a Bachelors of Science in Journalism and Broadcasting with hopes of having my own radio talk show. I love anything and everything about television (well, except the Kardsahians, but I don't think I am alone on that one).

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