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Gingerbread and Lemon Curd Trifle with Blackberry Sauce (Bobby Flay) Recipe

Gingerbread and Lemon Curd Trifle with Blackberry Sauce (Bobby Flay) Recipe

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Gingerbread and Lemon Curd Trifle with Blackberry Sauce (Bobby Flay)

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Ingredients:

Serving

nonstick vegetable oil spray
3 cups all-purpose flour
2 tbsp ground ginger
2 tsp baking soda
1 1/4 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
3 tbsp minced crystallized ginger
10 tbsp (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 tsp grated lemon peel
lemon curd filling , recipe follows
blackberry sauce , recipe follows
2 (11-oz) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
2 pints fresh blackberries
1/4 cup sugar
pinch salt
2 tbsp framboise ( raspberry liqueur)
1 tbsp fresh squeezed lemon juice

Directions:

Gingerbread Cake:
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.
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 Filling:
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1539.44 Kcal (6445 kJ)
Calories from fat	1171.27 Kcal
		% Daily Value*
Total Fat	130.14g	200%
Cholesterol	418.29mg	139%
Sodium	488.36mg	20%
Potassium	881.9mg	19%
Total Carbs	88.3g	29%
Sugars	39.03g	156%
Dietary Fiber	5.35g	21%
Protein	10.5g	21%
Vitamin C	17.3mg	29%
Vitamin A	1.4mg	47%
Iron	3.8mg	21%
Calcium	187.6mg	19%

Amount Per 100 g
Calories	378.56 Kcal (1585 kJ)
Calories from fat	288.03 Kcal
		% Daily Value*
Total Fat	32g	200%
Cholesterol	102.86mg	139%
Sodium	120.09mg	20%
Potassium	216.87mg	19%
Total Carbs	21.71g	29%
Sugars	9.6g	156%
Dietary Fiber	1.32g	21%
Protein	2.58g	21%
Vitamin C	4.2mg	29%
Vitamin A	0.3mg	47%
Iron	0.9mg	21%
Calcium	46.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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