GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE image

Yield 8-12 servings

Number Of Ingredients 19

Use James Beard's gingerbread:
1 C dark molasses
1 scant cup boiling water
5 T butter
1/2 tsp salt
2 tsp ground ginger
1 tsp baking soda
2 c AP flour
Lemon Curd Filling
2-11 oz jars prepared lemon curd
2 c heavy cream
sugar and vanilla to taste
Blackberry Sauce
2 pints fresh blackberries or 1 bag frozen, thawed.
1/4 c sugar
pinch salt
2 T Chambord
1 T lemon juice
Put molasses in mixing bowl, add boiling water and butter and stir until well mixed and butter melts. Mix salt, ginger and soda together in a small dish, and add to molasses mixture and stir lightly. Stir in 2 c flour and mix. Turn into an 8x8 baking dish. bake at 375 for 25-35 min ot til the top springs back lightly and bread pulls away from the sides of the pan. Cut bread into a 9x9 grid for the trifle.

Steps:

Put molasses in mixing bowl, add boiling water and butter and stir until well mixed and butter melts. Mix salt, ginger and soda together in a small dish, and add to molasses mixture and stir lightly. Stir in 2 c flour and mix. Turn into an 8x8 baking dish. bake at 375 for 25-35 min ot til the top springs back lightly and bread pulls away from the sides of the pan. Cut bread into a 9x9 grid for the trifle. For Lemon Curd Filling: Whip cream to soft peaks with sugar and vanilla. Place lemon curd in a large bowl. Fold in half of the whipped cream, till combined. Reserve the remaining cream for the top of the trifle. Blacberry Sauce: Place berries, sugar and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and and blend until smooth. Pour through a strainer into a bowl. Stir in the chambord and lemon juice. Set aside until ready to use. Layer gingerbread and lemon curd in a trifle bowl. Top with Blackberry Sauce, and place remaining lemon curd filling on top.