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Summertime Minted Trifle

Party.Freak's picture
Ingredients
  Cake 1
  Eggs 4 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Grated orange peel 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Custard 1⁄2 Cup (8 tbs) (Use As Needed)
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Half and half 2 1⁄2 Cup (40 tbs)
  Egg yolks 4 , slightly beaten
  White creme de menthe 2 Tablespoon
  Strawberry puree 1⁄2 Cup (8 tbs)
  Strawberries 1 Pint, hulled (2 Cups)
  Fruit 1 Cup (16 tbs)
  Strawberries 1 Pint, hulled, halved (2 Cups)
  All purpose flour 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs), melted, cooled (But Not Solidified)
  Coarsely chopped fresh mint leaves 1⁄3 Cup (5.33 tbs), chopped
  Powdered sugar 1⁄3 Cup (5.33 tbs)
  Nectarine/Peach 1 , thinly sliced
  Mint leaves 1 Tablespoon
Directions

Heat oven to 350°.
In small mixer bowl beat 4 egg whites at high speed, scraping bowl often, until stiff peaks form (1 to 2 minutes).
Set aside.
In large bowl whisk together 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange peel and 1/2 teaspoon vanilla until thick and light.
Gradually fold in egg whites alternately with flour; gradually fold in cooled butter.
Pour into greased and floured 9-inch round cake pan.
Bake for 25 to 30 minutes or until cake begins to pull away from sides of pan.
Let stand 15 minutes; remove from pan.
Cool completely.
Meanwhile, in 2-quart saucepan combine 1/2 cup sugar and gelatin.
Gradually stir in 1 1/2 cups half-and-half.
Cook over medium heat, stirring constantly, until mixture just comes to a boil (10 to 15 minutes).
In medium bowl place 4 egg yolks.
Stir 3/4 cud heated half-and-half mixture into egg yolks.
Return to saucepan with remaining half-and-half mixture.
Continue cooking, stirring occasionally, 1 minute.
Stir in creme de menthe, 1 teaspoon orange peel and 1/2 teaspoon vanilla.
Cover; refrigerate until thickened (about 1 1/2 hours).
Gradually whisk in remaining 1 cup half-and-half and 1/3 cup mint leaves.
Meanwhile, in 5 cup blender container place 1 pint strawberries.
Blend on High speed until pureed (1 or 2 minutes).
Continue blending, gradually adding powdered sugar, until dissolved (1 to 2 minutes).
Refrigerate about 1 hour.
Tear cake into bite-size pieces; place 1/2 of pieces in medium sized glass serving bowl.
Pour about 1/2 strawberry puree over cake; top with 1/2 custard and 1/2 halved strawberries.
Repeat with remaining cake pieces, strawberry puree and custard.
Garnish with remaining strawberries, sliced nectarine and mint leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Summer
Ingredient: 
Mint

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