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Recipe Name: Apricot Berry Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 1/2 Cup(s) Milk
1 Vanilla bean, split
6 Egg yolks
2/3 Cup(s) Sugar
3 Tablespoon(s) Cornstarch
3 Tablespoon(s) Apricot brandy, or to taste
1/2 Cup(s) Crème fraîche
1/2 Cup(s) Well-chilled heavy cream
6 Fresh apricots, cut into
pieces about 2
4 Cup(s) Strawberries, hulled
2 Cups, raspberries picked
2 Tablespoon(s) Sugar, or to taste
1 Tablespoon(s) Fresh lemon juice, or to
taste up to
1 Tablespoon(s) Framboise or Chambord, or to
2 1/2 Cup(s) Blackberries, picked over
1 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Framboise or Chambord
Lemon Almond Spongecake
1/4 Cup(s) Apricot Brandy
Raspberries and blackberries
for garnish
plus additional
raspberries as an
accompaniment if desired
Make the apricot custard: In a heavy saucepan scald the milk with the
vanilla bean. In a metal bowl whisk together the egg yolks, the sugar,
the cornstarch, sifted, and a pinch of salt. Add the milk mixture to
the yolk mixture in a stream, whisking, and transfer the mixture to
the pan. Boil the custard, whisking, for 1 minute, or until it is
thick and smooth, strain it through a fine sieve into a bowl, and stir
in the brandy. Chill the custard, its surfaced covered with plastic
wrap, for at least 6 hours or overnight. Whisk in the crème fraîche,
fold in the heavy cream, beaten to stiff peaks, and the apricots, and
chill the apricot custard, covered. Make the red berry mixture: In a
blender or food processor puree 2 cups of the strawberries, sliced,
and 1 cup of the raspberries with the sugar, the lemon juice, and the
framboise until the mixture is smooth, force the puree through a fine
sieve into a bowl, pressing hard on the solids, and stir in the
remaining 2 cups strawberries and 1 cup raspberries, both crushed
lightly. Make the blackberry mixture: In a blender or food processor
puree 1 1/2 cups of the blackberries with the sugar, the lemon juice,
and the framboise until the mixture is smooth, transfer the puree to a
bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
Assemble the trifle: Arrange one third of the cake on the bottom of a
3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the
brandy, and pour half the red berry mixture evenly over the cake.
Spoon one third or the apricot custard evenly over the red berry
layer, top it with half the remaining cake, and sprinkle the cake with
half the remaining brandy. Pour the blackberry mixture evenly over the
cake, spoon half the remaining custard over it, and top the custard
with the remaining cake. Sprinkle the cake with the remaining brandy,
pour the remaining red berry mixture evenly over it, and spoon the
remaining custard evenly over the red berry layer, covering the red
berry layer completely. Chill the trifle, covered, for at least 12
hours or overnight, garnish it with the berries, and serves it with
the additional raspberries. Serves 12. Gourmet June 1992 Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2046
Calories From Fat: 752
Total Fat: 84.9g
Cholesterol: 1318.5mg
Sodium: 388.8mg
Potassium: 1618.5mg
Carbohydrates: 290.5g
Fiber: 19.2g
Sugar: 243.4g
Protein: 43.4g

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