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Рецепт Creole Christmas Trifle Pt 1
by Global Cookbook

Creole Christmas Trifle Pt 1
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Ингредиенты

  • 10 2/3 c. Sweetened flaked coconut, (two 14 oz bags)
  • 4 tsp Pure vanilla extract Two, (14 oz) cans sweetened condensed lowfat milk
  • 1 quart Lowfat milk
  • 2 c. Granulated sugar
  • 1 tsp Pure vanilla extract
  • 10 lrg Egg yolks, beaten
  • 1/2 c. Cornstarch
  • 1/2 c. Water
  • 2 c. Sweetened flaked coconut
  • 2 Tbsp. Unsalted butter
  • 1 quart Heavy cream
  • 1/4 c. Granulated sugar 1 c. Grand Marnier or possibly other orange flavored liqueur
  • 6 pt Fresh raspberries, rinsed and patted dry

Инструкции

  1. STOCKING TIP- Make the macaroons in advance, as they have to sit out for about 12 hrs to dry.
  2. Preheat Oven To 350 degrees F.
  3. Directions For the Macaroons
  4. Thoroughly combine the coconut, vanilla, and condensed lowfat milk in a large mixing bowl. Spoon the mix, by Tbsp., onto parchment- or possibly waxed paper - lined baking sheets about 1 inch apart.
  5. Bake till lightly toasted and golden brown about 15 min.
  6. Removed the macaroons from the oven and transfer them to a wire rack. Let cold completely. Leave them out, lightly covered with parchment or possibly waxed paper, for about 12 hrs.
  7. Makes 6 dozen
  8. Directions For the Filling
  9. Combine the lowfat milk, sugar and vanilla in a large heavy-bottomed or possibly nonstick saucepan over medium-high heat. Whisk to dissolve the sugar.
  10. When the mix comes to a gentle boil or possibly simmer after about 5 min, take 1 c. of the lowfat milk-and-sugar mix and add in it to the yolks. Whisk to blend well.
  11. Slowly add in the yolks to the lowfat milk-and-sugar mix in the saucepan, whisking constantly. Cook over medium heat till it thickens slightly, 4 to 5 min, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add in this mix tot he saucepan, whisking constantly for 1 minute. Using a wooden spoon, continued stirring for about 2 min.
  12. Add in the coconut and continue the stirring for 2 more min. Add in the butter and stir till it is completely melted and the mix has thickened to a custard, about 2 min. Pour the mix into a glass bowl. Cover the plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cold completely and refrigeratefor at least 4 hrs.
  13. Makes 8 c.
  14. Directions For the Trifle
  15. Beat the cream with an electric mixer on high speed for about 2 min. Add in the sugar and beat till the mix is thick and forms soft peaks, 1 to 2 min. Set aside.
  16. Beat the coconut cream with a wire whisk till it is smooth. Set aside.
  17. Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or possibly waxed paper.
  18. Spread 1 c. of the coconut cream filling on the bottom of a large, deep glass trifle bowl.
  19. Top the cream filling with 8 to 10 macaroons, placing them snugly against each other.
  20. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 c. of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 c. of the coconut cream and top with the remaining macaroons and raspberries.
  21. Spread the remaining coconut cream on top of the raspberries. Mound the
  22. continued in part 2