Blackberry And Ginger Trifle Recipes

YORKSHIRE PARKIN & BLACKBERRY TRIFLE

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.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

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.

BLACKBERRY AND GINGER TRIFLE

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.

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

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.

EASY RASPBERRY & GINGER TRIFLE CHEESECAKE

Steps:

• Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
• Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

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.

BLACKBERRY TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.