Gingerbread Trifle With Lemon Cream And Cherry Sauce Food

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

GINGERBREAD TRIFLE

Steps:

• Whip cold double cream, icing sugar and vanilla paste on a low to medium speed setting until the cream holds peaks. Chill in the fridge while you prepare the rest of the trifle elements.
• Combine the half the custard and Biscoff spread in a microwave safe bowl and heat for 30 second bursts until the Biscoff spread melts and you can easily stir the two together. Leave the rest of the custard plain.
• Slice the gingerbread cake into 2 cm (about an inch) cubes.
• Spoon a little of the whipped cream into a large trifle bowl (my trifle bowl has 3.5 litres capacity) and top with pieces of the gingerbread cake. Drizzle the cake with your choice of liqueur or syrup.
• Add a layer of the Biscoff custard and top with caramel syrup then repeat the layers adding cake, custard, cream and caramel, finishing with a layer of the whipped cream until you fill your trifle bowl.
• Decorate your trifle with Gingerbread Men or Gingerbread Christmas Trees (or even a mini Gingerbread House) just before serving and prepare to WOW everyone!

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.

GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)

Steps:

• Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
• MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
• MAKE LEMON CREAM:.
• Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
• TO ASSEMBLE:.
• Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
• Repeat this layer once and top with remaining 1/3 cherry sauce.
• Keep refrigerated.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

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.

LEMON GINGERBREAD TRIFLE

Steps:

• Cube the gingerbread into 1 inch cubes.
• Whip the cream, adding sugar, lemon zest and juice.
• In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
• Repeat layers two more times.
• Chill for at least three hours to develop flavors.
• Enjoy!

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.