"White ... is not a mere absence of colour;
it is a shining and affirmative thing,
as fierce as red, as definite as black....
God paints in many colours;
but He never paints so gorgeously,
I had almost said so gaudily, as when He paints in white."
~ Gilbert Keith Chesterton
[British author, 1874–1936]
“A Piece of Chalk,” Tremendous Trifles (1909)
~ White Garden Wonders(Annabelle hydrangea, astilbe, Yoshino cherry blossoms, Rose of Sharon bud, white poinsettia, tulip, daisy, trillium, bloodroot, iris, candytuft, (center ~ Yoshino cherry branch), viburnum, peony, lily, lily of the valley, African violet, dogwood, Queen Anne's lace, anenome, phlox, anthurium, hosta, English Daisy, Kousa dogwood
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WHITE RASPBERRY TRIFLE
~ 'Winter white' classic dessert slightly adapted from clipped from Bon Appetit (2005)
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3 1/2 cups heavy cream, divided
12 ounces high-quality chopped white chocolate
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water (or Chambord Black Raspberry Liqueur)
7 ounces crisp lady fingers ~ Boudoirs or Champagne biscuits
(or 7-8 oz. sliced pound cake)
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, divided
2 6-ounce containers fresh raspberries
3/4 cup toasted sliced almonds
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water (or Chambord liqueur) in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit (or sliced pound cake) in syrup; shake excess back into pan. Place dipped biscuit (or cake) in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits (cake), melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours. (10 servings)
Comments
Hope you have a great weekend, Joey!
Let's make a deal. I'll cook the main course, you bring the dessert!
Cameron
Brenda
Exactly what I had hoped on this cold winter day, dear Jodi (at the lake with blustery wind and zero temps). Are you sure I can't tempt you ... thought you might need a bit of fat on your bones after your illness :)
You're on, Cameron ... truly, wouldn't it be fun!
Thanks, dear Philip ~ you know how to make a woman feel wonderful with your thoughful comments :)
Patty, Patty, Patty ... I'm stunned you found me (but you've always known my love for food, photography, and gardening)! What a wonderful surprise ... actually, I'm at the lake also, celebrating my sister's (Nancy) birthday. Please keep in touch (loonfeather@comcast.net) the kids would love to hear from you also. BIG HUGS ...
Dear Barbee ~ I'm most honored to accept this award. You are also always a wonderful read and deserve this warm award. Thank you, dear friend :) I will proudly display this when I get home and have access to my own computer.
Even though I'm one who thinks snow is beautiful, dear Brenda, these sub-zero temps are a bit much! With gusty winds and temps of zero to -17 tomorrow, looks like even snowshoeing might have to wait until we return in 2 weeks ... I look at the frozen lake and dream of summer :)
So you, dear Kathryn ... love it! Not surprised, I think your heart heard mine since we're here at the lake celebrating Nancy's birthday and life! Hugs dear friend.
Enjoy your weekend!
Katarina
Oh my goodness, this recipe sounds so delicious...I avoid making too many desserts here because no one else eats too many sweets. I think I could finish off this trifle all by myself:)
I'm bingeing on whites in my garden now. I hope that'll cool the extremely warm weather we're getting nowadays . (Am I being mean when I say that?)
Thank you so much for visiting my site. I enjoyed seeing you there !
Hold on, dear Kim! Though winter is still on stage, big time this year, spring is hiding in the wings :)
White wears many different hats, Nan ... all beautiful in their own way.
Hi dear Rose ~ I've always loved white in my garden, especially because it speaks softly to its more vivid neighbors. This trifle is wonderful for group gatherings (I love scraping the remains on my spoon as I clean the dish :)
I would imagine white is wonderfully relaxing in your garden, Sunita. It has a way of cooling the eye.
Did you do a Desert Island post, Joey? If so, I cannot find it.
How kind Jan. Thank you for your thoughful comment. Re: Desert Islant ~ I did not post here, but was early to comment on both Shirl's and Jodi's blog with this answer ...
(With 'no limits to growing conditions', and since I'm a a 'woodland' lover: Betula papyrifera (paper white birch) for shade and love the bark ... can also use it to write a thing or 2 upon; woodland ferns (have survived on the planet for eons and need to be surrounded by plenty of green); and lily-of-the valley (the smell reminds me of my mother and 1st garden mentor). Thanks for the fun post, Shirl :)
Thanks Shady :) I also love raspberries and almonds. Wouldn't it be fun to eat this dessert surrounded by an all white garden?
I'm from Manistee. Love your blog. keep it up.
Your White Garden Wonders collage is fantastic! And I am drooling looking at the White Raspberry Trifle recipe..and I will be making it soon~It sounds heavenly! My son is alergic to almonds, would it be alright to substitute it with vanilla or some other flavoring...?
Enjoy your week bloggin sis!
Hugs
Cat