Wednesday, August 10, 2005

Dessert - Lemon Curd Trifle with Fresh Berries

Serves 6
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cut in chunks
1 pint strawberries, stemmed and halved
1 pint blueberries
1 pint blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 c sherry
1/4 c Cognac
1/2 cup raspberry jam
1/4 cup Limoncello or Grand Marnier
Fresh mint leaves

Cut pound cake into suitable pieces, soak in combination of sherry and Cognac.  Spread each piece with jam and place in large serving bowl.  Let stand 2-3 hours.

Bring pot of water to simmer over med-low heat. Comb yolks - lemon juice & zest in metal or glass heat-resistant bowl and whisk until smooth. Set bowl over simmering water, without letting the bottom touch the water, continue to whisk. Keep whisking for a good 10 minutes until curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from the heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until custard is cold and firm.

To build the trifle: put berries in a mixing bowl and toss tog so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Spoon on a layer of lemon curd over the cake, then a layer of berries. Repeat layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

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