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Roasted Plum and Basil Trifle Recipe

Roasted Plum and Basil Trifle Recipe

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Ingredients:

Serving

3 lb medium-size plums, quartered, pits removed
2 tbsp packed light brown sugar
1/4 tsp freshly ground black pepper
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 cup sugar
2 tbsp grated orange zest
2 tsp grated lemon zest
6 large eggs
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup water
1 cup sugar
3 cups packed fresh basil leaves, roughly chopped
1 (8-oz) container mascarpone, room temperature
1/4 cup sugar
2 1/4 cups chilled heavy whipping cream, divided
2 tsp vanilla extract
1 (12-oz) purchased lb cake, cut into 1-inch cubes
1 cup coarsely chopped hazelnuts, toasted
basil sprigs, for garnish

Directions:

Roast plums: Preheat oven to 425 degrees F.
In a large bowl combine plums with brown sugar and pepper. Transfer to a rimmed baking sheet. Roast until plums are soft and juice is bubbling, about 16 to 18 minutes. Remove from oven. Transfer plums and their juices to large bowl. Cool and chill in refrigerator.
Make citrus curd: While plums roast, in a heavy large saucepan whisk the juices, 1 cup sugar, zests, and eggs in a heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until thickened. Force through a fine-mesh sieve into a wide shallow dish; cover surface with plastic wrap. Cool completely, stirring occasionally, about 30 minutes. Chill until completely cold (about 30 minutes).
Make basil syrup: Combine the water, 1 cup sugar, and basil in a medium saucepan. Bring to boil, stirring until sugar dissolves. Cover and steep 15 minutes. Strain through a fine mesh sieve into a glass measuring cup. Cool completely in freezer until cold.
For filling: In a large bowl, beat the mascarpone, 1/4 cup sugar, 1/4 cup whipping cream, and vanilla until smooth with electric hand mixer. In a stand mixer (with whisk attachment), beat the remaining 2 cups whipping cream until peaks form. Fold whipped cream into mascarpone mixture.
Puree 1 cup of the roasted plums and 1/4 cup basil syrup in a blender or food processor. Transfer to medium bowl and stir in remaining roasted plums.
Assembly: Arrange 1/3 of cake cubes in bottom of 3 1/2 quart glass trifle dish. Drizzle with 1/3 of remaining basil syrup. Spoon 1/3 of mascarpone filling over cake in dollops; spread to sides of dish. Spoon half of plum mixture over; spread to sides of dish. Spoon half of citrus curd over plum mixture in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 1/3 basil syrup, 1/3 of mascarpone filling, and remaining plum mixture, then remaining cake cubes, basil syrup, and remaining citrus curd. Spread remaining mascarpone filling over. Cover and chill at least 1 hour. Serve sprinkled with nuts and garnished with basil sprigs.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	563.82 Kcal (2361 kJ)
Calories from fat	292.21 Kcal
		% Daily Value*
Total Fat	32.47g	50%
Cholesterol	204.18mg	68%
Sodium	83.19mg	3%
Potassium	506.65mg	11%
Total Carbs	62.01g	21%
Sugars	54.72g	219%
Dietary Fiber	3.32g	13%
Protein	9.93g	20%
Vitamin C	34.9mg	58%
Vitamin A	0.1mg	2%
Iron	1.5mg	8%
Calcium	87.6mg	9%

Amount Per 100 g
Calories	153.16 Kcal (641 kJ)
Calories from fat	79.38 Kcal
		% Daily Value*
Total Fat	8.82g	50%
Cholesterol	55.46mg	68%
Sodium	22.6mg	3%
Potassium	137.63mg	11%
Total Carbs	16.85g	21%
Sugars	14.87g	219%
Dietary Fiber	0.9g	13%
Protein	2.7g	20%
Vitamin C	9.5mg	58%
Iron	0.4mg	8%
Calcium	23.8mg	9%

* 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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