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trifle05
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1995-09-27
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From: joel.ehrlich@greatesc.com (Joel Ehrlich)
Newsgroups: rec.food.cooking
Subject: Strawberry Trifle Recipe
Date: Fri, 3 Feb 1995 01:00:00 GMT
Message-ID: <9502031031348086@greatesc.com>
Organization: The Great Escape - Gardena, CA - (310) 676-3534
Strawberry Trifle Dessert No. 1629 Yields 6 Servings
CUSTARD: 10 oz Pound or Sponge Cake
1 1/2 Tbls Cornstarch 1/3 Cup Strawberry Jam
1/2 Cup Half & Half 3 Tbls Cream Sherry
1 3/4 Cups Whole Milk 3 Cups Strawberries
3 Tbls Granulated Sugar 1 Cup Whipping Cream
1 tsp Vanilla 2 Tbls Powdered Sugar
3 Egg Yolks, Beaten 1 tsp Vanilla
DESSERT:
Prepare the custard first:
Mix the cornstarch with the half & half.
Heat the milk with the sugar just to boiling in a heavy saucepan.
Remove from the heat.
Stir in the cornstarch mixture.
Return to heat.
Cook, stirring, until the mixture thickens.
Simmer 2 or 3 minutes.
Remove from the heat.
Add the vanilla and the egg yolks.
Whisk until almost cold.
Cover.
Chill.
Prepare the trifle:
Cut the cake into even slices.
Spread each with jam and reassemble the cake.
Cut into 2" cubes.
Arrange the cubes in individual bowls.
Sprinkle with cream sherry.
Wash and slice the strawberries.
Set a few strawberries aside for garnish.
Divide the strawberries among the individual bowls.
Pour the custard over the strawberries and cake in the bowls.
Drizzle with a little strawberry jam.
Cover each bowl.
Chill.
Whip the cream until soft peaks form.
Add the sugar and vanilla.
Garnish each trifle with some sliced strawberries.
Top with whipped cream.
Chill briefly.
Serve.