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Monday, December 6

Gingerbread & lemon curd trifle with blackberry sauce

Cooking spray
Flour, all-purpose
3 cups
Ginger, ground
2 tablespoons
Baking soda
2 teaspoons
Cinnamon, ground
1 ¼ teaspoons
Cloves, ground
¾ teaspoon
Nutmeg, freshly ground
½ teaspoon
¼ teaspoon
Ginger, crystallized, minced
3 tablespoons
Butter, unsalted, softened
10 tablespoons
Brown sugar
1 cup, packed
1 cup
Water, boiling
1 cup
Lemon peel, grated
2 ½ teaspoons
Lemon curd
22 ounces
Cream, heavy
2 cups
1 tablespoon
Vanilla extract
1 teaspoon
Blackberries, fresh
2 pints
¼ cup
Framboise (raspberry liqueur)
2 tablespoons
Lemon juice, freshly squeezed
1 tablespoon
  1. Preheat oven to 350°F, and place a rack in the center.
  2. Coat baking sheet with cooking spray, line the bottom with parchment paper, and spray paper.
  3. Sift flour, ground ginger, soda, cinnamon, cloves, nutmeg, and salt together onto a sheet of parchment paper; mix in crystallized ginger.
  4. Using an electric mixer, beat butter in a large bowl until fluffy.
  5. Beat in sugar.
  6. Beat in eggs, one at a time.
  7. Gradually beat in molasses, followed by boiling water.
  8. Mix in lemon peel.
  9. Using the paper as a funnel, gradually pour the flour mixture.
  10. Pour into the prepared pan.
  11. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  12. Transfer to a wire rack, and cool for 15 minutes.
  13. Run a knife around the sides of the pan; turn cake out onto a rack, and peel off paper.
  14. Cool, and cut into 1-inch cubes.
  1. In a large bowl, whip cream, sugar, and vanilla until soft peaks form.
  2. In a separate bowl, fold together lemon curd with ½ of the whipped cream; refrigerate immediately, if not using.
  3. Reserve remaining cream for the top of the trifle.
  1. In a medium saucepan, combine berries, sugar, and salt.
  2. Cook over medium heat until the berries are soft, and the sugar has melted.
  3. Transfer to a blender, and purée.
  4. Pour through a strainer to remove the seeds.
  5. Stir in framboise and lemon juice.
  1. Using a trifle dish, start with an even layer of gingerbread cubes.
  2. Top with 1/3 of the lemon mixture.
  3. Drizzle with 1/3 of the sauce.
  4. Repeat layers twice.
  5. Top with remaining whipped cream.
  6. Cover, and refrigerate for at least 2 hours, preferably over night, before serving.
Note: This dish may be all or partially homemade, depending on you. The recipe assumes you'll use a couple of store-bought jars of lemon curd. My friend Kim once had me ship her several jars from Trader Joe's when she moved to Oklahoma. If you're not familiar with Trader Joe's, you're totally missing out on one of the most interesting grocery stores.
    Recipe from Bobby Flay by way of the Food Network.

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