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Ingredientes
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Grnd ginger
- 1 tsp Grnd cinnamon
- 1/8 tsp Grnd cloves
- 1/4 tsp Grnd allspice
- 1/4 c. Unsalted butter, softened
- 1/2 c. Sugar
- 1/3 c. Unsulfured molasses
- 2 Tbsp. Vegetable oil
- 2 lrg Large eggs
- 1 1/2 lb Frzn blueberries (about 5 c.)
- 3/4 c. Sugar
- 1/2 c. Water
- 1 Tbsp. Fresh lemon juice
- 8 lrg Egg yolks
- 1 c. Sugar
- 3/4 c. Fresh lemon juice (from about 3 large lemo
- 7 Tbsp. Unsalted butter, cut into pcs and softened
- 1 Tbsp. Freshly grated lemon zest (from about 2 large lemons)
- 1 c. Well-chilled heavy cream Fresh lemon zest, removed with a vegetable peeler and cut into julienne strips
Direcciones
- Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 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 till combined well. Beat in Large eggs, 1 at a time, beating well after each addition, and add in flour mix, beating till batter is combined well.
- Spread batter proportionately into prepared pan and bake in middle of oven 15 min, or possibly till gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cold 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 min, or possibly till reduced to about 2 1/2 c.. Cold 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 in lemon juice and butter and cook over moderately low heat, whisking constantly, till butter is melted completely. Cook mix, whisking constantly, till it just reaches the boiling point and is thickened (don't let mix boil), 7 to 12 min more.
- Strain lemon mix through a fine sieve into a bowl. Stir in zest and cold mix completely, its surface covered with plastic wrap. Refrigeratemix till cool, about 2 hrs.
- In a bowl with an electric mixer beat cream till it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mix to lighten it and mix in remaining cream gently but thoroughly. Refrigeratemousse, covered, at least 3 hrs or possibly overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 c. gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 c. capacities). Spoon 1/4 c. mousse over gingerbread in each glass and spoon 2 heaping Tbsp. sauce
- over each layer of mousse. Repeat layering with all but about 1 c. gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-qt bowl by layering ingredients in same order.
- Refrigeratetrifle, covered, at least 6 hrs or possibly overnight. Garnish trifle with zest.
- Yield: 8 serving
