Individual Strawberry Trifle Food

INDIVIDUAL STRAWBERRY TRIFLE

Steps:

• Cut the cake in half and use the jam to sandwich the slices together.
• Use a cookie cutter to cut 4 circles out of the cake and place them into 4 glasses. Cut the remaining cake up and fill the gaps.
• Spoon a tablespoon and a half of sherry into each glass.
• Reserve 4 strawberries and then hull the remaining strawberries and cut them into quarters.
• Divide the cut strawberries amongst the trifles.
• Sprinkle over the lemon zest over the strawberries.
• Spoon over the custard.
• Pour the whipping cream into a bowl and whisk until it forms soft peaks.
• Spoon this over the custard and garnish with a cut strawberry and a dusting of icing sugar.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat; stir in orange juice. Cool to room temperature., In four dessert glasses or bowls, layer with strawberries, cake cubes and chocolate mixture.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
• Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
• To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.

STRAWBERRY TRIFLE

Steps:

• For the strawberries: Put the gelatin in a medium mixing bowl. Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth. Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up. Refrigerate until the mixture is cold and slightly thickened, about 1 hour.
• For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan. Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes. Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool.
• To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard. Divide half of the strawberry mixture among the tumblers. Follow with half of the custard over the strawberry layer. Repeat all three layers.
• Beat the cream with the confectioner's sugar until it holds soft peaks. Add the orange extract. Spoon whipped cream on top of the trifles. Garnish with mint sprigs.

STRAWBERRY CHOCOLATE MINI TRIFLES

Steps:

• Reserve 2 strawberries for garnish, then dice the remaining strawberries.
• In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
• In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use.
• Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag.
• Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes.
• To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.

INDIVIDUAL STRAWBERRY TRIFLE

Steps:

• Place strawberries in a bowl and toss with vinegar.
• Let stand for 15- 20 minutes at room temperature.
• Check for sweetness and add sugar if desired.
• Place heavy cream in a separate large bowl.
• Whisk with electric mixer to soft peaks.
• Add vanilla and confectioners' sugar.
• Whip until stiff peaks.
• Set aside.
• Slice pound cake into 1/2 inch slices.
• Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
• Place 1 circle in bottom of each glass.
• Brush cakes with amaretto liqueur.
• Spread 2 tablespoons of marinated strawberries on each cake.
• Using a different spoon, spread a large dollop of whipped cream on strawberries.
• Add a second layer of cake and press down lightly.
• Repeat the strawberries and whipped cream.
• Cover with plastic wrap and refrigerate till needed.
• Will keep up to two days.
• To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
• Use left over ingredients in one larger bowl for seconds.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.