Monday, May 3, 2010

Saint-Honore Trifle

Saint-Honore Trifle brings to mind Buckingham Palace, the Queen's Annual Tea Party, big hats and flowery dresses.  This trifle is the essence of spring.  I realize the history is French but it just seems more fitting in an English garden.

That said I'm totally exhausted!  Ten hours in the making, this was.  The only adaption I made was substituting agar for gelatin.   Notice the final layer is strawberries.  I have no idea how that happened so decided to leave off the Whipped Cream Topping. 

Eldest granddaughter and I had quite a jolly time spinning sugar all over the kitchen.  "Grandma, you got a bullseye in the kitty crunchy bowl!"  Half the spun sugar broke off and was lost from my overlooking the vitally important step of oiling the wooden spoon handles.  This is the first time I've actually made a trifle in this thirty year old trifle bowl and used a real vanilla bean.  It's about time on both counts.

The different flavors complement each other very well.  The Chiboust Cream could easily stand on its own; delicious with fresh berries or stewed fruit.  Lo these many years ago, I was but a young college lass off on an adventure in the UK as an au pair.  It was there I had my first taste of rhubarb, gently stewed and ladled over a delicate, creamy custard.  I have wondered and wondered what it was.  The lady who made it was French.  And now I finally know!

Until I can make a decent genoise, one that doesn't conceal little criminal flour balls, I might use pound cake or Lady Fingers.  I adore trifles and can't wait to try Rose's Chocolate Raspberry trifle.  But the most hysterical trifle I know was mentioned in a cute television movie called "Bejeweled".  The trifle?  Trifle Onion Pudding....."They are trying to kill us with food!"


  1. Oh Vicki, it's gorgeous! Congratulations on a beautiful trifle and congrats on finally using the trifle bowl (looks brand new from where I'm sitting!). Great write up, short and sweet. I thought of doing a short write up for mine but I ended up doing the usual step by step story.
    I love what you said about Buckingham Palace, it's true I can imagine a British person saying Trifle more than the French.
    How did you like the taste, btw?

  2. It's gorgeous and lovely!! And your spun sugar is amazing! :))

  3. What a gorgeous presentation. I love the ambiance. I know that trifle tasted divine. I have made it as far as the grocery, but do not intend to tackle to spun sugar. Yours looks lovely!! joan

  4. Looks great, Vicki! We won't discuss points.:)

    My daughter is applying to become an au pair in Austria to work on her German. I hope she'll remember her experience as fondly as you recall yours.

  5. I was an au pair in Munich! All us ex-au pairs should get together and swap stories.

    Your trifle looks beautiful Vicki! I have always thought of trifles as British, too. I love the imagery of royal gardens and big hats.

  6. ב''ה

    Well done! That really looks great. I have some English friends that were really chalishing for trifle when the saw pictures of mine.

    Great job on the spun sugar. I do agree that it's a bit pokey.

  7. Truly wonderful presentation!!! Wow, 10 hours - it's a good thing I didn't try to tackle this one this week - I definitely would not have had the time.


  8. Can I tell you how much I am in love with your trifle bowl (and your crocheted ball table cloth thingy)? Too, too much. My heart almost broke when you said it was 30 years old. Bowls like that are such a rarity in the homeland of Trifle. The English tend to go for the cut glass, sloping sides version. A perfect match for chintzy florals and big hats! Me, I like clean lines (and definitely no florals!).

    Good tip on actually shelling out for the vanilla bean. I will not be stingy when I make this trifle.

    Great post.

  9. How beautiful,!! whole presentation including bowl, and crocheted table mat, and above all the spun sugar.. looks fabulous!