I see things in a different light. Life. Art. Food.
Sometimes I take things seriously. (Maybe too seriously?)
Other times humor prevails. (Okay, most of the time.)
For some reason, this trifle reminded me of Prom. Remember those bouffant nylon net “floral arrangements” pinned to your shoulder (or strapped to your wrist) while you danced under a disco ball? (Anybody?)
My first Prom date was a polite (and cute) young man who showed up at the appointed hour with corsage in hand. He’d obviously put a lot of thought into it — it matched my dress perfectly.
Being new to all-things-prom, I didn’t realize I was supposed to reciprocate with a boutonniere. His tuxedo lapel sadly went without. To his credit, he didn’t say a word about the oversight and treated me to the night of my life — or as much of a “night of my life” as you’re allowed at age sixteen with chaperoned supervision. All I remember is that we swirled around the dance floor to the strains of “Summer Breeze.”
Under a disco ball.
Blackberry Cabernet Trifle
Pound cake, sliced into 1 inch cubes
Blackberry Cabernet Sauce (recipe to follow)
Blackberry Swirl Topping (recipe to follow)
Additional fresh blackberries for garnish
Blackberry Cabernet Sauce
3/4 c. fresh blackberries
1/2 c. Cabernet Sauvignon
1/4 c. freshly squeezed orange juice
2 Tbsp. honey (or to taste)
In a small saucepan, combine blackberries, Cabernet, orange juice, and honey; bring to a boil. Lower heat; simmer 25 to 30 minutes, stirring occasionally, until reduced by half and liquid is syrupy. Remove from heat; mash berries with a fork. Set aside to cool.
Blackberry Swirl Topping
1 c. whipping cream, divided
1/2 c. Ghirardelli white chocolate chips
1 Tbsp. sugar
1 tsp. vanilla extract
Place 1/2 cup whipping cream in a small saucepan; heat until hot (do not boil.) Remove from heat; stir in white chocolate. Allow to soften, then whisk until smooth. Cool to room temperature, then chill. Beat with an electric mixer until soft peaks form.
Beat remaining whipping cream in deep bowl until soft peaks form. Mix in sugar and vanilla; beat again. Do not overbeat. (Reserve a small amount for garnish, if desired.) Fold together whipped cream and white chocolate mixture until combined. Add half of the sauce and “swirl” it around. (Reserve remaining sauce.)
Place pound cake cubes in the bottom of two individual trifle dishes. Drizzle with reserved sauce. Dollop generously with topping. Garnish with fresh blackberries and whipped cream.
The forgotten boutonniere? A trifling matter.
These days, I know how to treat my date.
Enjoying just desserts,