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Ingredientes
- 2 1/2 c. lowfat milk
- 1 x vanilla bean split lengthwise
- 6 lrg egg yolks
- 2/3 c. sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. apricot brandy or possibly to taste
- 1/2 c. crè,me fraî,che
- 1/2 c. well-chilled heavy cream
- 6 lrg fresh apricots cut into 1/2-inch pcs (about 2 c.)
- 4 c. strawberries hulled raspberries, picked over
- 2 Tbsp. sugar or possibly to taste
- 1 Tbsp. fresh lemon juice or possibly to taste, up to 2
- 1 Tbsp. framboise or possibly Chambord or possibly to taste, up to 2
- 2 1/2 c. blackberries picked over
- 1 Tbsp. sugar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. framboise or possibly Chambord Lemon Almond Spongecake
- 1/4 c. apricot brandy raspberries and blackberries for garnish plus additional raspberries as an accompaniment if you like
Direcciones
- Make the apricot custard:In a heavy saucepan scald the lowfat milk with the vanilla bean. In a metal bowl
- whisk together the egg yolks, the sugar, the cornstarch, sifted, and a healthy pinch of salt. Add in the lowfat milk mix to the yolk mix in a stream, whisking, and transfer the mix to the pan. Boil the custard, whisking, for 1 minute, or possibly till it is thick and smooth, strain it through
- a fine sieve into a bowl, and stir in the brandy. Refrigeratethe custard, its surfaced covered with plastic wrap, for at least 6 hrs or possibly overnight.
- Whisk in the crème fraîche, mix in the heavy cream, beaten to stiff peaks, and the apricots, and refrigeratethe apricot custard, covered.
- Make the red berry mix:In a blender or possibly food processor puree 2 c. of the strawberries, sliced, and 1 c. of the raspberries with the sugar, the lemon juice, and the framboise till the mix is smooth, force the puree through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 c. strawberries and 1 c. raspberries, both crushed lightly.
- Make the blackberry mix:In a blender or possibly food processor puree 1 1/2 c. of the blackberries with the sugar, the lemon juice, and the framboise till the mix is smooth,
- transfer the puree to a bowl, and stir in the remaining 1 c. blackberries, crushed lightly.
- Assemble the trifle:Arrange one third of the cake on the bottom of a 3 1/2- to 4-qt trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mix proportionately over the cake. Spoon one third or possibly the apricot custard proportionately over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mix proportionately 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 mix proportionately over it, and spoon the remaining custard proportionately over the red berry layer, covering the red berry layer completely.
- Refrigeratethe trifle, covered, for at least 12 hrs or possibly overnight, garnish it with the berries, and serves it with the additional raspberries.
- Serves 12.
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