Lemon and Blueberry Trifle
|Blueberries||2 Cup (32 tbs)|
|Blueberry jam||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Grand marnier||3 Tablespoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|For lemon curd|
|Sugar||1 Cup (16 tbs)|
|Lemon zest||1 Tablespoon|
|Fresh lemon juice||2⁄3 Cup (10.67 tbs)|
|Egg yolks||8 Large|
|Sea salt||1 Pinch|
|Unsalted butter||3⁄4 Cup (12 tbs)|
|For candied lemon garnish|
|Lemon||1 , sliced|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. For making Lemon Curd – In a medium saucepan, off heat, whisk all ingredients except butter.
2. Add in the butter and place pan over medium-high heat. Cook, whisking continuously, until butter is melted and mixture is thick enough to coat the back of a spoon for 5 minutes – do not allow boiling.
3. Remove pan from heat, whisk for another 30 seconds, then pour curd through a fine sieve, into a glass bowl.
4. Press plastic wrap against the surface of curd and refrigerate until cool.
5. For make Candied Lemon Garnish – in a sauce pan add in the sugar and water, bring to boil.
6. Add in the lemon slices and simmer for 25 minutes.
7. Use a slotted spoon to transfer lemon slices to wax or parchment paper to cool.
8. For making Trifle – Add in the fresh lemon juice to remaining syrup to make lemon syrup.
9. Arrange Ladyfingers in a layer across bottom of Trifle dish.
10. Brush 1 tablespoon Grand Marnier on Ladyfingers, followed by a coating of the lemon syrup.
11. Layer on 1/3 of the Lemon Curd followed by 1/3 of blueberries, blueberry jam and whipped cream.
12. Repeat layering 2 more times so there are three layers each set of ingredients.
13. Garnish with Candied lemons and chill to set for about 30 minutes. Serve and enjoy with family.
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Calories 568 Calories from Fat 302
% Daily Value*
Total Fat 34 g52.1%
Saturated Fat 21 g105.1%
Trans Fat 0 g
Cholesterol 253.1 mg84.4%
Sodium 45.5 mg1.9%
Total Carbohydrates 60 g20%
Dietary Fiber 2.6 g10.4%
Sugars 52.8 g
Protein 3 g6.6%
Vitamin A 16.1% Vitamin C 47.6%
Calcium 9% Iron 4.5%
*Based on a 2000 Calorie diet