Cooking and Serving: 30 minutes | 12 servings
Ingredients
8 (200 g) egg yolks | ⅝ cup (125 g) granulated sugar | ⅓ cup (53 g) superfine white rice flour
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 12 servings
Ingredients
Fine mesh sieve
Bowl for trifle
8 (200 g) egg yolks
⅝ cup (125 g) granulated sugar
⅓ cup (53 g) superfine white rice flour
⅛ teaspoon kosher salt
4 cups (32 fl. oz.) whole milk
2 teaspoons pure vanilla extract
1 recipe gluten free pound cake
2 pounds (32 ounces) fresh strawberries
1 tablespoon white wine vinegar
¾ pound (12 ounces) fresh blueberries
1 cup (8 fl. oz.) heavy whipping cream, chilled
½ cup (58 g) confectioners’ sugar
Instructions
PREPARE THE CUSTARD
Place the egg yolks in a medium, heat-safe bowl. Place them to the side of.
the stove, within reach.
Place a separate large bowl on the side with a fine mesh sieve positioned.
In a medium-size, heavy bottom saucepan, place the granulated sugar, rice.
flour, salt and just enough milk to create a thin paste (about 1/4 cup),.
whisking constantly until smooth. Add the rest of the milk and whisk again.
Place the saucepan over medium-low heat and, whisking frequently, heat until.
just beginning to simmer. Drizzle about 1/2 cup of the hot milk mixture into.
the bowl with the egg yolks.
Scrape the egg yolks with the added milk mixture into the saucepan. Cook.
again over medium-low heat, whisking frequently, just until the mixture.
thickens enough that the whisk leaves a visible trail in the custard (about 3.
Working quickly, scrape the custard into the sieve above the bowl. Stir to.
pass it through the sieve, then whisk in the vanilla extract until smooth.
Don’t try to pass any solid bits through the sieve.
Place plastic wrap directly on the surface of the hot custard and allow to.
cool to room temperature.
Refrigerate with the plastic wrap on top for at least 2 hours and up to 3.
PREPARE AND ASSEMBLE THE TRIFLE
Slice the prepared pound cake into 3/4-inch square cubes, and set it aside.
Wash all of the berries and pat them dry. Set the blueberries aside.
Hull the strawberries enough of the strawberries vertically as necessary to get 20 vertical slices.
to display on the edge of the trifle bowl.
Chop the remaining strawberries and place them in a separate, medium-size.
bowl. Add the white wine vinegar, toss to coat, and set aside.
Line the bottom of your trifle bowl with the squares of cake in a tightly.
packed single layer of cubes.
Remove the custard from the refrigerator, and uncover it. Whisk the custard.
vigorously until smooth, and spoon or ladle half of the cream on top of the.
cake cubes. Spread the custard into an even layer.
Stand up the strawberry slices against the side of the bowl along the.
perimeter, nestled into the custard. Top with half of the chopped.
strawberries and half of the blueberries.
Top with another tightly packed single layer of cake cubes.
Top the cake with another layer of custard, and repeat the sliced strawberry.
Top with the rest of the chopped strawberries and the remaining blueberries,.
but reserve a few blueberries for decoration.
Cover the trifle tightly, and refrigerate the trifle for at least 2 hours and.
Right before serving, place the cold whipping cream in the bowl of a stand.
mixer fitted with the wire whisk or a large bowl with a hand mixer and whip.
until soft peaks form.
Add the confectioners’ sugar, and whip again until stiff, but not dry, peaks.
Uncover the trifle, top with the whipped cream in an even layer, and top with.
the reserved blueberries. Serve chilled.
PREPARE AND ASSEMBLE THE TRIFLE
Slice the prepared pound cake into 3/4-inch square cubes, and set it aside.
Wash all of the berries and pat them dry. Set the blueberries aside.
Hull the strawberries enough of the strawberries vertically as necessary to get 20 vertical slices.
to display on the edge of the trifle bowl.
Chop the remaining strawberries and place them in a separate, medium-size.
bowl. Add the white wine vinegar, toss to coat, and set aside.
Line the bottom of your trifle bowl with the squares of cake in a tightly.
packed single layer of cubes.
Remove the custard from the refrigerator, and uncover it. Whisk the custard.
vigorously until smooth, and spoon or ladle half of the cream on top of the.
cake cubes. Spread the custard into an even layer.
Stand up the strawberry slices against the side of the bowl along the.
perimeter, nestled into the custard. Top with half of the chopped.
strawberries and half of the blueberries.
Top with another tightly packed single layer of cake cubes.
Top the cake with another layer of custard, and repeat the sliced strawberry.
Top with the rest of the chopped strawberries and the remaining blueberries,.
but reserve a few blueberries for decoration.
Cover the trifle tightly, and refrigerate the trifle for at least 2 hours and.
Right before serving, place the cold whipping cream in the bowl of a stand.
mixer fitted with the wire whisk or a large bowl with a hand mixer and whip.
until soft peaks form.
Add the confectioners’ sugar, and whip again until stiff, but not dry, peaks.
Uncover the trifle, top with the whipped cream in an even layer, and top with.
the reserved blueberries. Serve chilled.