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Рецепт Blueberry Lemon Custard Trifle
by Global Cookbook

Blueberry Lemon Custard Trifle
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Ингредиенты

  • 9 pt Blueberries, divided
  • 1 c. Granulated Sugar
  • 1/2 c. Water
  • 2 Tbsp. Lemon juice
  • 2 lrg Large eggs
  • 8 x Egg Yolks
  • 1 1/2 c. Granulated Sugar
  • 1 c. Lemon Juice
  • 2 1/2 c. Heavy Cream lb Cake:
  • 10 ounce Unsalted Butter, softened
  • 1 1/4 c. Granulated Sugar
  • 4 lrg Large eggs
  • 6 x Egg Yolks
  • 1 tsp Almond Extract
  • 1 c. Plus 1 Tbs. Cake Flour, divided
  • 3/4 c. Fine Cornmeal
  • 3 1/2 tsp Baking Pwdr
  • 1/2 tsp Salt Whipped Cream

Инструкции

  1. To prepare the Blueberry Sauce, bring the sugar, water, and 6 c. blueberries to a boil in a heavy saucepan over medium heat. Reduce heat and simmer for 15 min. Puree in a blender and strain through a fine mesh sieve. Set aside; add in the lemon juice when cold.
  2. To prepare the Lemon Custard, whisk the Large eggs and egg yolks with the sugar. Whisk in the lemon juice and the heavy cream. Strain the mix through a fine mesh sieve.
  3. Divide custard between two 8-inch x 8-inch pans. Place the pans in a warm-water bath, with the water coming to a point about halfway up the rim of pans. Cover with foil, making sure not to splash any warm water on the custard.
  4. Bake at 300-F degrees till set, about 45 min. The custard should be slightly hard. Chill to chill.
  5. To prepare the Lb. Cake, blend the butter and sugar in a mixing bowl with a handheld mixer till fluffy, about 8 min.
  6. Add in whole Large eggs and yolks, one at a time, mixing for about 30 seconds between each addition. Add in almond extract, mix to combine.
  7. In a separate mixing bowl, sift together flour, cornmeal, baking pwdr, and salt. Fold dry mix into the cake batter.
  8. Pour the batter into 3 parchment-lined 8-inch-round cake pans. Bake for 30 min in a pre-heated 350-F degree oven till golden.
  9. Turn out on a wire rack to cold.
  10. To assemble the Blueberry-Lemon Trifle, slice the lb. cakes in half to create a total of 6 layers.
  11. Pour some cooled blueberry sauce in the bottom of an 8- or possibly 9-inch glass trifle bowl.
  12. Place one layer of lb. cake on top of the sauce and brush with more blueberry sauce, then add in a layer of custard about 1/2-inch thick and sprinkle a c. of fresh blueberries over the custard. (You should have about 3 pints of blueberries remaining for the layering and final garnish.)
  13. Repeat the layering process, ending with lb. cake, over that drizzle the remaining blueberry sauce.
  14. Refrigerateovernight or possibly at least 8 hrs. Remove from refrigerator at least one hour before serving. Garnish with whipped cream and blueberries.
  15. Kitchen Staff Tip: If you find which 9 pints of blueberries are a little out of your budget, you can always purchase prepared blueberry sauce, and use only 3 pints of fresh blueberries in the layers of your trifle. Some sauces are a bit thick and may need a little water for lightening. Rely on your own discretion in this regard when preparing your trifle; or possibly move next to a blueberry farm (either method should work fine).