The new cookbook Cuisine To Kill For: Recipes and True Crimes from the World's Most Haunted Places, by Amy Bruni (Harper Celebrate), pairs true-crime stories with recipes, including this gin elderflower trifle from the Fairmont Empress hotel in British Columbia. The recipe comes from executive pastry chef Gerald Tan, known for his contributions to the hotel's famed Afternoon Tea service, which serves over 400 guests daily in summer.
Vanilla White Chocolate Ganache Montee
- 1/2 tsp (2.5 mL) powdered gelatin
- 1 tbsp (15 mL) cold water
- 1 cup (250 mL) best-quality white chocolate
- 2 cups (500 mL) heavy cream
- 2 tbsp (30 mL) granulated sugar
- 2 tsp (10 mL) vanilla bean paste (or extract)
Bloom the gelatin by combining it with the water in a small mixing bowl. In a large mixing bowl, place the white chocolate. Set both bowls aside. In a medium saucepan over medium heat, warm the cream, sugar and vanilla paste until just under simmering, being careful not to boil it. Turn off the heat then pour the mixture on the white chocolate. Add the bloomed gelatin and whisk until smooth. Transfer the mixture to a container, then cover and refrigerate for at least 6 hours or overnight. The next day, whip the mixture until soft peaks form. Reserve until ready to use.
Strawberry Compote
- 1 cup (250 mL) granulated sugar
- 1 tbsp (15 mL) fruit pectin
- 2 cups (500 mL) fresh strawberries, trimmed and quartered, plus more halved for garnish
- 1/4 cup (60 mL) Empress 1908 Elderflower Rose Gin
Mix together the sugar and pectin (this step will prevent clumping later). In a heavy-bottomed pot, place the strawberries and the sugar-pectin mixture. Add the gin. Cook on low heat until the strawberries are soft, about 6-8 minutes. Cool.
Vanilla Genoise Sponge Cake
- 6 large eggs
- 2/3 cup (160 mL) granulated sugar
- 3/4 cup (180 mL) cake flour
- 1/4 cup (60 mL) cornstarch
Preheat the oven to 325 F. Using a stand mixer, whip the eggs and sugar until the mixture is very light and fluffy. Remove from the mixer. Sift the cake flour and cornstarch. Gently fold the flour mixture into the whipped eggs, one-third at a time, until well incorporated but not deflating the eggs. Line a 16x12-inch baking sheet (also called a half-sheet) with parchment paper. Spread the mixture onto the prepared baking sheet. Bake until the cake springs back when lightly touched, about 15-18 minutes. Cool to room temperature.
Elderflower Rose Gin Syrup
- 1/8 cup (30 mL) granulated sugar
- 1/8 cup (30 mL) water
- 1/4 cup (60 mL) Empress 1908 Elderflower Rose Gin
Combine sugar and water in a small saucepan. Heat until sugar dissolves. Remove from heat and stir in gin. Cool.
To assemble the trifle, layer pieces of sponge cake, drizzle with syrup, add strawberry compote, and top with vanilla white chocolate ganache montee. Garnish with halved strawberries and strawberry powder. This labour-intensive dessert yields a lightly sweet confection with notes of white chocolate, ripe fruit and delicate botanicals.
