Tuesday, July 12, 2011

And finally -The dessert!

I love my new fridge! It has a slide back shelf so you can put tall things in - and this is my Trifle for the fourth with red raspberries, blueberries and white whipped cream! Oh, and yellow custard and pound cake. Jen brought up her lovely serving bowl - pretty! Recipe adapted from Ina Garten.

Patriotic Trifle

about 3/4 of a leftover pound cake, cut into slices
1/2 cup or so of chambord (raspberry liquor)
1 cup of each, raspberries, blueberries, blackberries (or you could use strawberries)
1 and 3/4 cup whole milk
4 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon brandy
1 tablespoon butter
1 cup cream whipped with a tablespoon of powdered sugar

To make the custard layer: Beat the yolks with the sugar until pale. Sprinkle over the cornstarch and mix in. Heat the milk and add to the sugar mixture while beating, then pour into a saucepan and cook on low for about 10 min, until it thickens slightly. Keep on low so you don't end up with scrambled eggs! Add the vanilla, brandy and butter and let cool. To make the trifle: Line a lovely glass bowl with a layer of sliced pound cake and sprinkle with 1/3 of the chambord, then pour over a third of the mixed berries and then top with a third of the custard. Continue making 3 layers. Top with whipped cream.

Post Note: I had made this pound cake a couple weeks ago but thought it was a little dry and overcooked so I froze it to make a trifle at a later date. I thought all the stuff would make it tender and soak up the juices, but unfortunately, it was still pretty dry. I think you need to use more liquor if you use a leftover poundcake. But I have to say the leftovers were perfect - soaked up all the good stuff!

Post Post Note: This pool was the best $25 we've ever spent! Now I need to start a collection for putting in a real one...

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