Blackberry And Ginger Trifle Recipes

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BLACKBERRY AND GINGER TRIFLE



Blackberry and Ginger Trifle image

Leftover homemade pound cake works well with this recipe. You will need about a third of the cake (about 6 cups of cubes).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

Steps:

  • In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.)
  • With a serrated knife, cut pound cake into 1-inch-thick slices; lay slices on a piece of waxed paper (for easier cleanup). With a brush, dab slices on both sides with syrup, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.
  • Whip cream with remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.

YORKSHIRE PARKIN & BLACKBERRY TRIFLE



Yorkshire parkin & blackberry trifle image

Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving

Provided by James Martin

Categories     Dessert, Treat

Time 1h20m

Number Of Ingredients 22

50g butter , plus extra for greasing
100g golden syrup
225g self-raising flour
100g golden caster sugar
2 tsp ground ginger
1 tsp bicarbonate of soda
1 large egg , beaten
200ml milk
500g fresh or defrosted frozen blackberries
50g golden caster sugar
juice 0.5 lemon
75ml amaretto
2 large eggs
1 large egg yolk
75g golden caster sugar
50g cornflour
300ml full-fat milk
300ml double cream
1 vanilla pod , seeds only
100g fresh or defrosted frozen blackberries
2 tbsp crystallised ginger , chopped
icing sugar , for sprinkling

Steps:

  • Start by making the parkin. Heat oven to 150C/130C fan/gas 2. Line a 20cm square cake tin with baking parchment and grease well with butter.
  • Put the butter and syrup in a small saucepan and heat gently until melted. In a large bowl, tip in the flour, sugar, ginger and bicarbonate of soda, then slowly pour in the butter and syrup, stirring all the time. Add the beaten egg and milk, then mix until smooth.
  • Pour the mixture into the prepared tin and bake in the oven for about 1 hr or until a skewer inserted into the middle of the cake comes out clean.
  • Make the compote while the parkin is baking. Put the blackberries in a food processor with the sugar and lemon juice and blitz until smooth. Push the mixture through a sieve into a jug to remove the seeds, then stir in the amaretto. Put in the fridge until needed.
  • Next, make the custard. In a large heatproof bowl, whisk together the eggs, egg yolk, sugar and cornflour until smooth and pale. Put the milk, cream and vanilla seeds into a saucepan and bring to the boil, stirring regularly.
  • When the milk and cream mixture is hot but not yet boiling, pour a little onto the egg mixture and whisk it in, then pour the lot back into the pan with the rest of the milk and cream. Continue to heat very gently, whisking all the time, until the mixture is glossy and is starting to thicken. Pour the custard through a sieve and cover with cling film to stop a skin forming while it cools.
  • Once the parkin is cooked, turn out onto a wire rack to cool completely.
  • You can now assemble the trifle - cut the parkin into 16 squares and crumble or slice a few of these to fit the base of a large trifle bowl. Add just less than half of the compote and a few whole blackberries, then pour over half the custard. Give the dish a gentle shake to level the mixture, then repeat the layering process once more, reserving a few cubes of parkin. Pour a spiral of compote over the top of the final layer of custard, then use a skewer to drag spokes out from the centre to create a marbled effect. Scatter over a few whole blackberries, then chill until ready to serve. Just before serving, add the reserved parkin and the crystallised ginger, then dust with icing sugar.

Nutrition Facts : Calories 824 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

ORANGE AND BLACKBERRY TRIFLE



Orange and Blackberry Trifle image

Provided by Nigella Lawson : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 store-bought pound cake
1/3 cup orange liqueur (recommended: Cointreau)
1 orange or 2 clementines
1 cup heavy cream
10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found)

Steps:

  • Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
  • Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
  • Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
  • Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE



Gingerbread and Lemon Curd Trifle with Blackberry Sauce image

Provided by Bobby Flay

Categories     dessert

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 24

Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
  • Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES



Lemon, Blueberry, and Gingerbread Trifles image

Categories     Milk/Cream     Mixer     Ginger     Dessert     Bake     Christmas     Blueberry     Lemon     Spice     Winter     Chill     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 25

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Steps:

  • Make gingerbread:
  • Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
  • In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
  • Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
  • Make blueberry sauce:
  • In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
  • Make lemon mousse:
  • In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
  • Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
  • In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
  • Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
  • Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE



Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce image

Bobby Flay recipe from www.foodtv.com. I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it.

Provided by Cristina Barry

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 24

nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons unsalted butter, room temperature
1 cup packed golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with
sugar, and
vanilla, beaten to soft peaks
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 tablespoons raspberry liqueur, framboise
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
  • Sift flour and next 6 ingredients into medium bowl.
  • Mix in crystallized ginger.
  • Using an electric mixer, beat butter in large bowl until fluffy.
  • Beat in brown sugar.
  • Beat in eggs, 1 at a time.
  • Gradually beat in molasses, followed by 1 cup boiling water.
  • Mix in grated lemon peel.
  • Gradually mix in dry ingredients.
  • Transfer batter to prepared pan.
  • Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
  • Transfer to a rack to cool for 15 minutes.
  • Run a knife around the pan sides.
  • Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • Blackberry Sauce:.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
  • Transfer to a blender and blend until smooth.
  • Pour through a strainer into a bowl.
  • Stir in the framboise and lemon juice.
  • Set aside until ready to use.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
  • Repeat 2 more times.
  • Top with remaining whipped cream.
  • Cover and refrigerate for at least 4 hours or overnight before serving.

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