Best Gingerbread And Lemon Curd Trifle With Blackberry Sauce Recipes

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
• Sift flour and next 6 ingredients into medium bowl.
• Mix in crystallized ginger.
• Using an electric mixer, beat butter in large bowl until fluffy.
• Beat in brown sugar.
• Beat in eggs, 1 at a time.
• Gradually beat in molasses, followed by 1 cup boiling water.
• Mix in grated lemon peel.
• Gradually mix in dry ingredients.
• Transfer batter to prepared pan.
• Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
• Transfer to a rack to cool for 15 minutes.
• Run a knife around the pan sides.
• Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• Blackberry Sauce:.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
• Transfer to a blender and blend until smooth.
• Pour through a strainer into a bowl.
• Stir in the framboise and lemon juice.
• Set aside until ready to use.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
• Repeat 2 more times.
• Top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight before serving.

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

BLACKBERRY SAUCE

Steps:

• Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
• Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
• Taste for sweetness and adjust, if necessary.