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La Belle Cuisine
Pineapple Trifle
Bon Appetit March 1988
Bon Appetit - One Year Subscription
2 cups milk
8 egg yolks
1/4 cup sugar
Pinch of salt
1/2 cup sweetened shredded coconut
1/2 teaspoon vanilla
1 1/4 cups (about) dry white wine
1/3 cup sugar
1 cup finely chopped pineapple, (any juices reserved)
20 ounces (about)
panettone, crusts trimmed,
cut into 1/3-inch-thick
slices
[Use either purchased or
homemade
panettone.]
1/2 cup sweetened shredded coconut, toasted
Scald milk in heavy medium saucepan over medium heat. Blend yolks,
1/4 cup sugar and salt in medium bowl. Gradually whisk in hot milk.
Return mixture to saucepan
and stir over medium-low heat until custard
thickens and leaves path on back of spoon when
finger is drawn across;
do not boil. Strain custard into bowl. Cover surface of custard
with but-
tered plastic wrap to prevent skin from forming. Refrigerate until well
chilled.
Mix in 1/2 cup coconut and vanilla.
Cook 1 cup wine and sugar in heavy small saucepan over low heat,
swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Boil
5
minutes Add pineapple and any reserved juice. Cook over high heat 5
minutes, stirring
frequently. Drain pineapple mixture in sieve; reserve the syrup. Add enough additional wine to
syrup to measure 1 cup. Set aside.
Spread 1/3 cup custard over bottom of 8-cup oval baking dish. Arrange
half
of panettone in single layer over custard. Brush with 1/3 of wine syrup.
Spread
pineapple over. Arrange remaining panettone over in single layer. Brush with remaining
syrup. Cover with remaining custard. Cover and refrigerate at least 4 and up to 6 hours
before serving. Top with toasted coconut and serve. 8 servings.
Lemon,
Blueberry, and
Gingerbread Trifles
Gourmet January 1995
For gingerbread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce:
1 1/2 pounds frozen blueberries (5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse:
8 large egg yolks
1 cup sugar
3/4 cup lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into
pieces and softened
1 tablespoon freshly grated lemon zest
(from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish:
Fresh lemon zest, removed with a vegetable peeler,
julienned
Make gingerbread: Preheat oven to 350
degrees F. Line a buttered
jelly-
roll pan, 15 1/2-by-10 1/2-by-1 inch, with wax paper. Butter and flour
paper, knocking
out excess flour.
In a bowl whisk together flour, baking soda, salt and spices. In a large
bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined
well. Beat in eggs, 1 at a time, beating well after each addition,
and add flour mixture,
beating until better is combined well. Spread batter evenly into prepared pan and bake in
middle of oven
15 minutes, or until gingerbread springs back when pressed lightly. Invert
gingerbread onto a
rack and cool completely. Peel off wax paper. Gingerbread may be made
one
day ahead and kept wrapped in plastic wrap. Cut
gingerbread into
1/2-inch cubes.
Make blueberry sauce: In a small saucepan simmer
blueberries, sugar,
water, and lemon juice, stirring occasionally, 40 to 45 minutes, or
until
reduced to about 2 1/2 cups. Cool sauce completely and chill, covered.
Blueberry sauce
may be made 2 days ahead and chilled, covered.
Make lemon mousse: In a heavy saucepan whisk together yolks
and
sugar. Add lemon juice and butter and cook over moderately low heat, whisking
constantly, until butter is melted completely. Cook mixture,
whisking constantly, until it
just reaches the boiling point and is thickened
(do not let mixture boil), 7 to 12
minutes. Strain lemon mixture through a
fine sieve into a bowl. Stir in zest and cool
mixture completely, its surface
covered with plastic wrap. Chill mixture until cold, about
2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff peaks.
Whisk one-fourth of the whipped cream into the lemon mixture to lighten
it and fold in
remaining cream gently but thoroughly. Chill the mousse,
covered, at least 3 hours or
overnight. Mousse may be made 2 days ahead
and chilled, covered.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses
(about
1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2
heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1
cup gingerbread and remaining mousse ad blueberry sauce. Alternatively, a large trifle can
be made in a 3-quart bowl
by layering ingredients in same order. Chill trifle, covered, at
least 6 hours
or overnight. Garnish trifle with zest. Serves 8.
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