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The pudding of pure dulce de leche flavor. There are people who either love or can’t stand the rice puddings. But there’s a chance for the latter to be converted if they try this particular one (I happened to witness such a miracle the other day).
This is not a traditional English trifle. There is no dense pound cake, crème anglaise, and whipped cream inside. My trifle is assembled from light chocolate génoise soaked in Grand Marnier syrup, freshly made cranberry sauce, chocolate pastry cream, and tangy cream cheese-sour cream mousse. The whipped cream is only a topping here.
If you haven’t decided what dessert to make for the New Year celebration, you might want to consider this trifle. It is absolutely delicious, it can be made well in advance and the whole prep can be stretched over several days, so you definitely wouldn’t exhaust yourself preparing it. If you don’t have a large trifle bowl, the dessert can be assembled in individual little bowls or brandy glasses. In this case, you will only need two layers of génoise to fill the glasses.
I admit I had been skeptical about store-bought eggnog until I tried organic whole fat all-natural one. It was pretty good. And so I thought of a super-quick and easy dessert utilizing some leftovers. I topped the panna cotta with a very thin (2-3 mm) layer of white chocolate-espresso ganache (they go together nicely) and served with miniature barely sweet espresso cookies filled with the same ganache.
I want to wish everyone a Merry and Relaxing (as/if possible) Christmas! It’s always so hectic right before the holidays.
I’ll better start with some explanations. I haven’t abandoned my blogging, although it might recently seem like that. I am sort of on a maternity leave taking care of my new baby girl – a 10 week old Doberman puppy. She is a handful, but also an amazing joy. There’s almost no sleep for me nowadays. As for the puppy, she naps briefly giving me very little time just to fix simple meals for my family and no time for baking at all. I apologize profusely for my absence here lately and for a delay in replying on your e-mails and answering the questions. I’m planning to dedicate an upcoming Saturday entirely for this purpose. And once our girl is housebroken and doesn’t require constant supervision, I’ll post way more often, that’s my promise.
Obviously, the recipe below would suit fine people in the situation like mine – who don’t have much time or/and energy for lengthy dessert preparations. The recipe makes more fruit compote than needed for a topping, but it keeps for a couple of days in the fridge and tastes great over plain yogurt for breakfast or just on its own.
This kind of dessert is my comfort food during sometimes seemingly endless rainy Vancouver days. It’s creamy, chocolaty, sweet and soothing.
The recipe for the cinnamon panna cotta is adapted from Camilla V. Saulsbury’s “Panna Cotta” book
The book has a lot of interesting ideas, delicious flavor combinations and not only sweet, but savory as well. Just for the tease in light of the upcoming holidays – Chestnut Caramel, Pumpkin, Molasses, Five-Spice and Honey, Gingerbread Spice, and much more.
