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Ginger Jar with Peaches,
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Speck, Loran
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Plums, Grapes and Raspberries in a Porcelain Tureen, 1885
Giclee Print
Pedersen, Sophus
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La Belle Cuisine
Apricot Berry
Trifle
Gourmet
June
1992
For the apricot custard:
2 1/2 cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
1/2 cup crème fraîche
1/2 cup well-chilled heavy cream
6 large fresh apricots, cut into
1/2-inch pieces (about 2 cups)
For the red berry mixture:
4 cups strawberries, hulled
2 cups raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice or to taste
1 to 2 tablespoons Framboise or
Chambord, or to taste
For the blackberry mixture:
2 1/2 cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon Framboise or Chambord
Lemon Almond Spongecake (recipe follows)
1/4 cup apricot brandy
Raspberries and blackberries - garnish
Make the apricot custard: In a heavy saucepan scald the milk
with
the vanilla bean. In a metal bowl whisk together the egg yolks, sugar,
cornstarch,
sifted, and a pinch of salt. Add the milk mixture to the yolk
mixture in a stream,
whisking, and transfer the mixture to the pan. Boil
the custard, whisking, for 1 minute,
or until it is thick and smooth,
strain it through a fine sieve into a bowl, and stir in
the brandy. Chill
the custard, its surface covered with plastic wrap, for at least 6 hours
or overnight.
Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff
peaks, and the apricots, and chill the apricot custard, covered.
Make the red berry mixture: In a blender or food processor
purée 2
cups of the strawberries, sliced, and 1 cup of the raspberries with the
sugar,
lemon juice, and Framboise until the mixture is smooth. Force
the purée through a fine
sieve into a bowl, pressing hard on the solids,
and stir in the remaining 2 cups
strawberries and 1 cup raspberries,
both crushed lightly.
Make the blackberry mixture: In a blender or food processor
purée
1 1/2 cups of the blackberries with the sugar, lemon juice and Fram-
boise
until
mixture is smooth, transfer the purée to a bowl, and stir in
the remaining 1 cup
blackberries, crushed lightly.
Assemble the trifle: Arrange one-third of the cake on the
bottom of
a
3 1/2- to 4-quart trifle bowl, sprinkle it with one-third of the brandy,
and pour half the red berry mixture evenly over the cake. Spoon one-
third of the apricot
custard evenly over the red berry layer, top it with
half the remaining cake, and sprinkle
the cake with half the remaining
brandy. Pour the blackberry mixture evenly over the cake,
spoon half
the remaining custard over it, and top the custard with the remaining
cake.
Sprinkle the cake with the remaining brandy, pour the remaining
red berry mixture evenly
over it, and spoon the remaining custard
evenly over the red berry layer, covering
the red
berry layer completely.
Chill the trifle, covered, for at least 12 hours or overnight,
garnish it
with the berries, and serve it with the additional raspberries.
Serves 12.
Lemon Almond Spongecake
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 1/2 tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
Line a greased jelly-roll pan, 15 1/2-by-10 1/2-by-1 inch, with wax
paper, grease the paper, and dust the pan with flour, knocking out the
excess. Into a bowl
sift together the flour, salt, and baking powder and
whisk in the almonds. In the bowl of
an electric mixer beat together the
egg yolks, 3/4 cup sugar and the zest until the mixture
is very thick and
pale, beat in the lemon juice, vanilla, and the almond extract, and beat
the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater
is lifted. Add
the flour mixture and beat the batter until it is just combined.
In another bowl with
cleaned beaters beat the egg whites with a pinch of
salt until they form soft peaks, beat
in the remaining 1/4 cup sugar, a little
at a time, and beat the whites until they form
stiff peaks. Whisk one-third
of the whites into the batter to lighten it and fold in the
remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and
bake it in the middle of a preheated 350-degree F. oven for 15 to 20
minutes, or until the cake
is golden and a tester comes out clean. Let
the cake cool in the pan for 5 minutes, invert
it onto a rack, and discard
the wax paper. Invert the cake onto another rack and let it
stand,
uncovered, overnight to dry out. Cut the cake with a serrated knife
into
3/4-inch
cubes.
English Chocolate Trifle with
Apricots and Raspberries
Bon Appetit December 1991
Bon Appetit - One Year Subscription
"A trifle
with a few twists: a white chocolate pudding and
layers of dark
chocolate cream and apricot puree."
White Chocolate Pudding
10 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
4 cups half and half
1 pound imported white chocolate
(such as Lindt), chopped
1/2 cup (1 stick) unsalted butter,
cut into pieces
Poached Apricots
2/3 cup plus 3 tablespoons water
1/3 cup honey
1/3 cup sugar
4 tablespoons fresh lemon juice
9 ounces dried apricots
Dark Chocolate Cream
1/2 cup whipping cream
5 tablespoons light corn syrup
4 ounces bittersweet (not unsweetened) or
semisweet chocolate,
chopped
1 1/2 (about) purchased 12-ounce pound cakes
6 tablespoons dark rum
3 tablespoons white crème de cacao liqueur
4 1/2-pint baskets fresh raspberries or
16 ounces frozen
unsweetened
raspberries, thawed
Firmly whipped cream
For Pudding: Whisk yolks, sugar and cornstarch in medium
bowl.
Bring half-and-half to simmer in heavy large saucepan. Gradually
whisk hot half and
half into yolk mixture. Return mixture to same
saucepan and whisk over medium heat until
custard boils. Boil 1
minute, whisking constantly. Remove from heat. Pour pudding into
large bowl. Add white chocolate and butter and whisk until smooth.
Chill until thick and
cold, whisking occasionally, about 3 hours.
For Apricots: Line cookie sheet with foil. Brush foil
lightly with
vegetable oil. Combine 2/3 cup water, honey, sugar and 2 table-
spoons lemon
juice in heavy medium saucepan. Stir over high heat
until sugar dissolves. Add apricots
and bring to boil. Reduce heat,
cover and simmer 10 minutes. Transfer 5 apricots and 1/4
cup
poaching syrup to heavy small skillet. Combine remaining apricots
with remaining poaching syrup, 3 tablespoons water and 2 table-
spoons lemon juice in processor and puree.
Pour puree into bowl.
Cook the apricots in skillet over high heat until syrup is reduced
to
glaze, turning apricots once, about 4 minutes. Using tongs,
transfer candied apricots to
foil. Cool.
Mix any syrup from skillet into puree. (Can be prepared 1 day
ahead. Cover
candied apricots and puree separately and let stand
at room temperature.)
For Dark Chocolate Cream: Bring cream and corn syrup to
simmer
in heavy medium saucepan. Reduce heat to low. Add chocolate and
whisk until melted.
Chill until cold but still pourable, stirring occasion-
ally, about 30 minutes.
Cut cakes into 1/2-inch-thick slices. Cut each slice into 4
squares.
Arrange enough cake in 4-quart glass trifle dish to cover bottom,
fitting
tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons
over cake. Drop 1/3 of apricot
puree by spoonfuls over cake. Gently
spread with back of spoon, allowing puree to show at
sides of bowl.
Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining
berries
over puree, arranging some berries to show at sides of bowl.
Starting 1 inch in from sides
of bowl, pour 1/3 of the dark chocolate
cream over, making sure it does not touch sides of
bowl. Starting at
edge, pour cups white chocolate pudding over chocolate cream.
Repeat
layering with remaining cake, rum mixture, apricot puree,
berries, dark chocolate cream
and white chocolate pudding in 2 more
layers each. Smooth top. Cover and chill overnight.
Spoon whipped
cream into pastry bag fitted with medium star tip. Pipe around edge
of
trifle. Top with candied apricots and reserved berries. (Can be
made 8 hours ahead;
chill.)
Serve cold.
Serves 16.
Poached Pear and Raspberry
Trifle
with
Orange Custard
Bon Appetit Archives
Bon Appetit - One Year Subscription
Poached Pears:
a 750-ml bottle Johannisberg Riesling
3/4 cup sugar
3 1/4 pounds Anjou pears, peeled,
halved and cored
4 whole cloves
1/2 cup cream Sherry
Custard:
10 large egg yolks
2/3 cup sugar
7 tablespoons cornstarch
4 cups half-and-half
1 tablespoon grated orange zest
2 teaspoons vanilla extract
Pound cake
2/3 cup jam
Five 1/2 pint baskets fresh raspberries
2 cups well-chilled heavy cream
Fresh mint leaves for garnish
For the pears: Bring wine and sugar to simmer in heavy large
saucepan, stirring until sugar dissolves. Add pears and cloves and bring to boil. Reduce
heat, cover, and simmer until pears are just tender, turning occasionally, about 25
minutes. Using a slotted spoon, transfer pears to plate and cool. Boil poaching liquid
until reduced to 2/3 cup syrup, about 20 minutes. Cool pear syrup. Mix in Sherry. Thinly
slice pears and drain them on paper towels.
For the custard: Whisk yolks, 2/3 cup sugar and cornstarch in
bowl. Bring half-and-half to simmer in heavy large saucepan. Gradually whisk hot
half-and-half into yolk mixture. Return mixture to same saucepan. Whisk over medium heat
until custard boils, about 8 minutes. Boil 1 minute, whisking constantly. Remove from
heat. Pour into bowl. Add butter and whisk until butter is melted. Whisk in orange zest
and vanilla. Chill until cool, whisking occasionally, about 1 hour.
Cut cake crosswise into 1/2-inch-thick slices. Cut each slice into 4
squares. Arrange enough cake on bottom of 4-quart glass trifle dish to cover. Brush with 1
tablespoon pear syrup, then spread 2 tablespoons jam over, allowing jam to show at sides
of dish. Sprinkle cake with 1 cup raspberries, arranging some berries to show at sides of
dish. Spread 1 1/4 cups custard to cover. Top with a single layer of sliced pears. Arrange
enough cake squares over pears to cover. Brush with 3 tablespoons pear syrup, then spread
4 tablespoons jam over. Sprinkle with 1 1/2 cups berries, allowing some to show at sides of
dish. Spread 1 1/2 cups custard over. Top with a single layer of pears. Repeat layers of
cake, syrup, jam, berries and custard. Place remaining pears decoratively atop dessert.
Chill for 4 hours or overnight. Whip the heavy cream and confectioner's sugar. Using
pastry bag fitted with star tip, pipe rosettes around edge and garnish with fresh mint
leaves.
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Mixed Berry Trifle
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