Raspberry Season

Pave:

• Prepare 8 1/2' - 4 1/2' loaf pan by lining bottom and long sides with a double layer of wax paper, which extends over each edge of pan. Set aside.
• In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil.
• When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes.
• Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.
• Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream.
• Pour into loaf pan and freeze 6 hours or overnight.

Raspberry Sauce:

• Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries.
• Place over medium heat and bring to a simmer, stirring frequently.
• Reduce heat and continue stirring until sauce thickens.
• Remove from heat and allow to cool.

• Combine crushed fruit and pectin a 5-quart saucepan. Bring to a full rolling boil over medium heat.
• Boil hard 1 minute, stirring constantly.
• Add honey and lemon juice. Return to a full rolling boil.
• Boil hard 5 minutes, stirring constantly.
• Remove from heat. Skim off foam. Ladle into clean hot canning jars.
• Seal according to manufacturer's directions.
• Place jars on rack in canner.
• Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops.
• Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts.
• After 12 hours test lids for proper seal; remove rings from sealed jars.

Berry Layers:

• Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.)

Light Custard:

• Using double boiler, heat 4 cups milk until steam rises from the surface.
• In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar. Sift in cornstarch, and whisk until well blended.
• Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.

Light Custard:

• Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1-tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries.
• Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving.