Cruisin with the Real"s

Cruisin with the Real"s
Joe and Nancy Grand Cayman 10-07

Loma Linda Medical Center

Loma Linda Medical Center
Where the magic happens........

Saturday, May 17, 2008

What I am making....

A couple of these: Lemon Curd, Fresh Berrie Trifle
Everyone loves these and they are my favorite.
I am also making a black bean and corn type salad to go with the taco's....
Want the recipe? Here it is. You can make the lemon curd ahead and I use orange juice concentrate instead of the Grand Marnier of course. But I used to make it that way and if there are no kids or it isn't an issue.... use it!
Make sure to use a great glass bowl if you don't have a trifle bowl and layer CAREFULLY, using all the colors. I also use a lemon and regular pound cake and you can double the recipe. Joe bought a trifle bowl for me at Crate and Barrel a few years ago and it's worth it if you like layered anything.

Lemon Curd Trifle with Fresh Berries

6 large egg yolks 1 cup sugar 4 lemons, zested and juiced 1/2 cup (1 stick) unsalted butter, cut in chunks 1 pint fresh strawberries, stemmed and halved lengthwise 1 pint fresh blueberries 1 pint fresh blackberries 2 cups sweetened whipped cream 1 prepared lemon pound cake, sliced 1/4 cup Lemoncello or Grand Marnier liqueur (optional) Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 1 hours Cook Time: 10 minutes Yield: 10 servings.
This is the perfect time of year to make it with the berries in season.

1 comment:

BillyBob said...


Post a Comment

Note: Only a member of this blog may post a comment.