Summertime Minted Trifle
|Eggs||4 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 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|
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).
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.
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.