woensdag 26 november 2008

Cranberry Tea Trifle

Submitted by: Daniel Golden

This layered autumn treat can be as sophisticated or as simple as you like. Whether you enjoy spending time crafting masterpieces in the kitchen or prefer the semi-homemade variety, this is one dessert that's sure to please.

Prep Time: 2 hours prep/cook time
Serving Size: 6-8

1 sponge cake, cut into 1” by 6” pieces
1 recipe Crème Anglaise (or vanilla pudding)
1 recipe cranberry preserves (or storebought preserves)
1 recipe whipped cream (or whipped topping)
32 ounces frozen mixed berries, thawed
1 cup double strength cranberry tea
2 ounces toasted almonds
½ cup cranberries

To assemble: In large pan, begin with a layer of sponge cake.
Slowly drip cranberry tea onto sponge cake, allowing it time to absorb.
Add layer of mixed berries.
Place cranberry preserves directly on top of mixed berries, followed by a layer of Crème Anglaise.
Repeat process until pan has been filled.
Top with whipped cream.
Garnish with toasted almonds and cranberries. I
n glasses, follow instructions as indicated above, only starting with a dollop of Crème Anglaise at the bottom of the glass.
Will make 6-8 individual trifles or one large trifle.

Cranberry Preserves
1 cup orange juice
¾ cup sugar
3 cups cranberries
28 ounce jar of orange marmalade
1 pinch of ground cloves
Dissolve sugar into orange juice over medium heat.
Add remaining ingredients to the orange juice mixture and bring to boil, then reduce to simmer for 15 minutes.
Chill preserves in the refrigerator.

Crème Anglaise
9 egg yolks
¾ cup sugar
3 cups heavy whipping cream
4 teaspoons vanilla
Combine egg yolks and sugar in a large mixing bowl.
Mix until thickened.
Heat cream in a medium sauce pan until it begins to bubble slightly.
Whisk cream into egg mixture ¼ cup at a time.
Return mixture to sauce pan.
Continue to cook over medium-low heat for 15-20 minutes or until thickened.
Take care to not allow the mixture to boil.
When thickened, move Crème Anglaise to mixing bowl to cool. S
tir mixture periodically as it cools to prevent skin forming on the top.
Add vanilla and serve.

Sponge Cake
1 cup flour
6 eggs, separated
½ cup sugar
1 teaspoon vanilla
¼ teaspoon cream of tartar
In a small mixing bowl, stir flour with whisk to break it up.
In a large mixing bowl, beat egg yolks, half of the sugar, and vanilla until thickened.
Add flour to the top of egg mixture, but do not stir in.
In another bowl, beat egg whites and cream of tartar until peaks form.
Gently add the remaining sugar to egg white mixture.
Continue to whip egg whites until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Transfer batter into a buttered 9” by 12” pan.
Bake for 28-30 minutes or until knife can be inserted and removed clean.
When cool, cut cake into 1” wide by 6” long strips.

Whipped Cream
1 cup heavy whipping cream
4 tablespoons sugar
1 tablespoon vanilla
Beat all ingredients until stiff.
Chill whipped cream until ready to use.

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