Gingerbread Trifle With Cognac Custard And Pears Food

GINGERBREAD PEAR TRIFLE

Steps:

• Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
• Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
• Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
• Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
• Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
• Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
• Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
• 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Make gingerbread:
• Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
• Whisk together flour, baking soda, spices, and salt.
• Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
• Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.
• Make pumpkin mousse:
• Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
• Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
• Make whipped cream:
• Beat cream with sugar and vanilla using mixer until it holds soft peaks.
• Assemble trifle:
• Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.