Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Early Valentine Dinner: Part 2 (Red Velvet Ice Cream + Guiness Red Velvet Cake = Red Velvet and Berry Trifle)

For Wasc’s return to the U.S., I planned a delicious dinner complete with a superfluous dessert. Actually, Wasc returned a couple of weeks ago but we had both been busy so he hadn’t the chance to come up to visit yet. This dinner was prepared for our reunion. I planned out a dessert made of several parts—half red velvet frozen custard, half Guinness red velvet cake with whipped cream and berries— to make a berry/red velvet trifle. Super-involved right?! It involves two recipes to make one dessert! I hope he appreciated it ;)

**Also note that my red velvet cake was unfortunately not made with Guiness because Wasc had failed to bring it ;). So I had to improvise since I had already combined all the ingredients… cake turned out pretty good and moist. The problem is I don’t really remember what I did to compensate since it was pretty much spur of the moment… I think I added 1/2 cup of cooking Sherry wine, up-ed the cream of coconut to 1/2 a cup…maaaybe added 1/4 cup of vegetable oil…? Sorry, can’t really recall since it was a few weeks ago. :P

It was really pretty! And sooooo filling. Especially after having the Slow Cooked Lechon with Cuban Mojito Sauce. Be prepared to unbuckle your belts. :D

-Erica

Red Velvet Ice Cream

Makes 1 1/2 pints.

Ingredients:

  • 1 1/4 cup half and half
  • 3/4 cup coconut milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp dutch cocoa powder (can substitute with unsweetened cocoa powder)
  • 1/2 tbsp hot pink food coloring, 3 drops purple food coloring (use red instead, if you have it)

Recipe:

  1. Bring half and half and coconut milk to boiling point (do not let it boil) in a pot on medium low heat. Once brought to boiling point, remove from heat.
  2. Meanwhile, whisk egg yolks together. Add sugar and vanilla extract to egg yolk mixture and whisk until combined.
  3. Temper eggs by slowly pouring half/half and coconut milk mixture over eggs, whisking all the while.
  4. Pour mixture back into the pot and continue to heat on medium low, stirring all the while until the custard/creme anglaise mixture coats the back of the spoon. Do not over cook—you will notice the mixture will start to clump/curdle. Remove from heat immediately if you see this.
  5. Whisk in cocoa powder until all clumps are gone.
  6. Stir in food coloring and mix.
  7. Let mixture cool for about 1 hour in refrigerator.
  8. Freeze according to ice cream maker’s instructions.

Guinness Red Velvet Cake (adapted from Taste for Adventure)

Ingredients:

  • 1 box Betty Crocker SuperMoist German Chocolate Cake Mix
  • 1 cup Guinness stout
  • 1/4 cup fat-free milk
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/3 cup cream of coconut (The secret to light, fluffy, moist cake, finally revealed. If you do not have, substitute with 1/4 cup vegetable oil to make 1/2 cup of vegetable oil total)
  • 1 1 oz. red food coloring
  • 2 tbsp unsweetened cocoa powder

Recipe:

  1. Preheat oven to 350 degrees F.
  2. Line a 9 in. cake pan with parchment paper, spray some baking oil over the parchment paper. Dust with flour.
  3. Whisk together all of the ingredients in a large bowl.
  4. Pour the batter into the lined cake pan and bake for about 45 minutes, or until a toothpick stuck in the center comes out clean.
  5. Remove from oven, remove from pan, and pull of parchment paper (all while the cake is still hot so the parchment paper comes off easily).
  6. Let cake cool.

Red Velvet and Berry Trifle

Serves 2

Ingredients:

Recipe:

  1. In a cup or dessert bowl (preferably a clear, glass cup so you can see the layers) add a scoop or two of Red Velvet Ice Cream.
  2. Top with a couple of pieces of crumbled Guinness Red Velvet Cake **NOTE: don’t top with too much here because there will be another layer of cake.
  3. Mix berry glaze with whipped cream. 
  4. Scoop 1/4 of the berry whipped cream into one glass and 1/4 into the other glass, reserving 1/2 of the whipped cream for later.
  5. Top with another layer of crumbled cake.
  6. Top with berry whipped cream.
  7. Add another scoop or 2 of ice cream.
  8. Drizzle over with some of the blueberry lavender syrup/dressing.
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