Strawberry lemon trifle
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| 1 | pinch | Salt |
| ⅔ | cup | Sugar |
| ½ | cup | Cake flour |
| 3 | tablespoons | Cornstarch |
| ¾ | cup | Lemon juice |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| 6 | Egg yolks | |
| 1¼ | cup | Whipping cream |
| ½ | cup | Water |
| ½ | cup | Sugar |
| 1 | pint | Strawberries |
| 2 | tablespoons | Kirsch |
| 1 | cup | Toasted sliced almonds |
| 2 | pints | Strawberries |
| 1 | cup | Whipping cream -- for |
| Finishing | ||
Directions
GENOISE LAYER
LEMON FILLING
STRAWBERRY SYRUP
FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4 FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in a bowl and whisk in ⅓ mixture. Return remaining lemon mixture to a boil over low heat and whisk in yolk mixture. Conti FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring to a boil. Rinse, hull and puree strawberries. Add puree and kirsch to syrup off the heat. Strain and chill. To assemble, rinse remaining berries and reserve six for a decoration. H Spread with ¼ of the lemon filling. Repeat with remaining ingredients, ending with a layer of cake slices and syrup. Whip remaining cream and spread half on the trifle. Decorateborder with remaining cream (pipe with a star tube) and reserved strawberrie Chill until serving time.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK =============== Reply 9 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 4 99 To: BGMB90B ELAINE RADIS Date: 06/02 From: BGMB90B ELAINE RADIS Time: 10:11 AM MM: STRAWBERRY LIME TART Recipe By :