Watermelon Rose Trifle Food

MINI ROSEWATER TRIFLES WITH CARDAMOM CREAM

Steps:

• For the orange blossom almond cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch loaf pan with cooking spray and line the bottom with parchment.
• Whisk together the almond flour, all-purpose flour and salt in a medium bowl; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until light and fluffy, for a few minutes. Add the eggs one at a time, mixing well after each. Add the almond extract, orange blossom water and lemon zest. With the mixer on low, add the dry ingredients and mix to combine.
• Scrape the batter into the prepared cake pan and bake until browned on top and a toothpick inserted into the center comes out clean and the edges are just slightly pulling in from the pan. Begin checking for doneness at 55 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• For the rosewater fruit: Add the blackberries, strawberries, blueberries, raspberries, sugar, rosewater and lemon zest to a medium bowl. Toss to combine and gently macerate with the back of a wooden spoon or spatula to release the juices from the berries. Cover with plastic wrap and allow the berries to marinate for 30 minutes and up to 4 hours.
• For the cardamom cream: Whip the cream in a large bowl with a whisk or mixer until stiff peaks form. Fold in the Greek yogurt and cardamom until just combined. Set aside.
• For serving: Slice the cake into 3/4-inch cubes. Distribute half of the whipped cream among twelve 12-ounce glasses. Top with half the fruit among the glasses. Then layer the cake (there will be extra cake leftover or you can use extra cake here), 8 to 10 cubes per glass. Finally, distribute the remaining fruit on top of the cake, then the whipped cream on top of that. Using the sharp edge of an offset spatula, swipe the top of the whipped cream so it creates a flat surface of cream flush with the rim of each glass. Garnish with a few candied rose petals and roasted pistachios as desired. Serve!

WATERMELON-ROSE TRIFLE

Steps:

• Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.
• Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.
• Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.
• Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).
• Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.

WATERMELON CREME TRIFLE

Steps:

• Note: I couldn't find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
• Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
• Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
• To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
• Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
• Repeat layers.
• Top with the reserved cool whip.
• Cover and chill for 2 hours before serving.

RASPBERRY & ROSE TRIFLES

Steps:

• If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
• Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.