Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Bobby Flay recipe from . I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it. Ingredients:
nonstick vegetable oil cooking spray |
3 cups all-purpose flour |
2 tablespoons ground ginger |
2 teaspoons baking soda |
1 1/4 teaspoons ground cinnamon |
3/4 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
3 tablespoons minced crystallized ginger |
10 tablespoons unsalted butter, room temperature |
1 cup packed golden brown sugar |
3 large eggs |
1 cup molasses |
1 cup boiling water |
2 1/2 teaspoons grated lemon peel |
2 (11 ounce) jars prepared lemon curd |
2 cups heavy cream, sweetened with |
sugar, and |
vanilla, beaten to soft peaks |
2 pints fresh blackberries or 2 pints frozen blackberries, thawed |
1/4 cup sugar |
1 pinch salt |
2 tablespoons raspberry liqueur, framboise |
1 tablespoon fresh squeezed lemon juice |
Directions:
1. Position rack in center of oven and preheat to 350 degrees F.
2. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
3. Sift flour and next 6 ingredients into medium bowl.
4. Mix in crystallized ginger.
5. Using an electric mixer, beat butter in large bowl until fluffy.
6. Beat in brown sugar.
7. Beat in eggs, 1 at a time.
8. Gradually beat in molasses, followed by 1 cup boiling water.
9. Mix in grated lemon peel.
10. Gradually mix in dry ingredients.
11. Transfer batter to prepared pan.
12. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
13. Transfer to a rack to cool for 15 minutes.
14. Run a knife around the pan sides.
15. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
16. Blackberry Sauce:.
17. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
18. Transfer to a blender and blend until smooth.
19. Pour through a strainer into a bowl.
20. Stir in the framboise and lemon juice.
21. Set aside until ready to use.
22. To assemble:
23. 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.
24. Repeat 2 more times.
25. Top with remaining whipped cream.
26. Cover and refrigerate for at least 4 hours or overnight before serving.
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