perceptual distortion (medicine) and Raspberry-Orange Trifle with White Chocolate Custard (recipes)

perceptual distortion (medicine)

perceptual distortion
Lack of correspondence between the way a stimulus is commonly perceived and the way an individual perceives it under given conditions.

Raspberry-Orange Trifle with White Chocolate Custard (recipes)

Raspberry-Orange Trifle with White Chocolate Custard

Yield: Makes 8 to 10 servings

Ingredients:

1package (16 ounces) pound cake mix, plus ingredients to prepare mix

1-1/2teaspoons orange extract

2tablespoons sherry

1package (4-serving size) white chocolate instant pudding mix, plus ingredients to prepare pudding

1cup cold milk

1cup red raspberry preserves or jam

Red raspberries, kiwi slices or peach slices

Whipped cream

Blanched slivered almonds (optional)

Preparation:

1.Preheat oven to 350°F. Grease 9X5-inch loaf pan; set aside. 2.Prepare pound cake according to package directions; stir in orange extract. Bake in prepared pan according to package directions. Cool in pan 15 minutes. Remove cake from pan to wire rack; cool completely. 3.Trim off browned bottom, edges and top; discard. Cut cake into 1-inch cubes. Place cake cubes in large bowl; sprinkle with sherry. Set aside. Combine pudding mix and milk in medium bowl; whisk until smooth. Cover and refrigerate 30 minutes.4.Just before serving, place raspberry preserves in microwavable bowl. Microwave on HIGH 5 to 10 seconds or just until preserves can be stirred into a sauce.5.Layer cake cubes, raspberry sauce, pudding and fruit in martini glasses or dessert dishes. Top with whipped cream; sprinkle with almonds, if desired.

Tip:

Trifle may be served immediately; however, flavors will develop and be more pronounced if dessert is prepared at least 2 hours before serving.Variation:

Layer cake cubes, sauce, pudding and fruit in large glass serving bowl; top with whipped cream and almonds, if desired.

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