Food and Travel Magazine | Pomegranate, raspberry and white chocolate…
Pomegranate, raspberry and white chocolate trifles with hazelnut baubles
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Cooling rack
- Metal skewer
- Bamboo skewer
- Milk bottle
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wine glass
- Spoon
- Tray
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 100g butter, softened
- 100g caster sugar
- 2 large eggs, beaten
- 125g self-raising flour
- 55g ground hazelnuts
- 22cm cake tin
- 750ml full-fat milk
- 1 vanilla pod, split
- 8 egg yolks
- 3tbsp cornflour
- 150g white chocolate, chopped
- 1 pomegranate
- 250g frozen raspberries, thawed
- 2tbsp icing sugar
- 40 blanched hazelnuts
- 300g caster sugar
- 1 long metal skewer
- 40 bamboo skewers
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