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| Posted: Mon Jul 26th, 2010 02:04 pm |
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1st Post |
boojum
boojum
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Ok, everyone.. Tell Vargr he has to post his recipe for this wonderfull desert he made over the weekend. Here is some of what I know went into it. Wild Blackberries, Farmed Blackberries, Raspberries, Straberries, Vanila Custard, Ladyfingers, Spongecake, whipped cream, and Rum. Here is a picture of what it looked like!  Last edited on Wed Aug 6th, 2014 07:13 pm by boojum
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| Posted: Tue Jul 27th, 2010 12:26 am |
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2nd Post |
Vargr
Vargr
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Gee, that picture has wuff drooling once again for another taste of those! They did turn out pretty, didn't they? *grin*
Surprisingly, they weren't that difficult to make, though letting the pudding set and the fruilts rest in the fridge did require a bit of time (unattended).
Here's the recipe! Enjoy!
Berry Trifle with Rum Custard
Ingredients
Fruit:
1 basket (Pint) fresh field strawberries
2 baskets (half pint) red raspberries
1 basket (half pint) Wild blackberries (tart, but stronger flavor)
1 basket (half pint) cultivated blackberries (sweeter, larger, but milder flavor)
1 basket (half pint) blueberries
Custard:
2 C cold milk (2%)
1 box French Vanilla "no-cook" Jello Brand pudding
1 generous tablespoon Dark Rum
Rum Syrup:
1/3 C Sugar
1/4 C Dark Rum
1/2 C water
dash salt
Other:
3 large "fancy" glasses
1 can "spray" whipped cream
3 sponge cake "rounds" for short cakes
16-20 soft, tender Lady Fingers
Note - my glasses were quite wide and large, so the sponge cake "rounds" made prep faster. You may wish to use more lady fingers if they fit your glass better, and leave off the sponge cake. Or vice versa.
PREPARATION
Prep the fruit - -
Take 3/4 each of the raspberries and blackberries. Put them in their own small bowls and sprinkle about 1 Tablespoon of sugar over each. Partially mash the berries with a potato masher or similar implement, and stir them around to mix. Add in the rest of the unmashed fruit, reserving a few of the best looking specimens of each for garnish. Stir the whole fruit in to the mashed, and refigerate for at least an hour (or more) to give up their juices.
Slice the strawberries (reserving 3 good looking ones for garnish) put in a bowl and sprinkle with sugar. Stir to distribute and refrigerate with the other berries.
Chill the blueberries, but don't mash or add sugar.
Prep the custard - -
In a small bowl, whisk together the contents of the box of Jello pudding and 2 cups cold milk until completely combined and it begins thickening a tiny bit. Add 1 generous tablespoon of dark rum and whisk into the pudding mix. Place bowl in refrigerator to set up (about an hour).
Prep the syrup - -
In a small sauce pan, combine Dark Rum, Sugar, salt, and Water over med-high heat, stirring constantly until sugar disolves and mixture comes to a rolling boil. Allow to boil until syrup reduces to about 1/2 volume. Cool, then pour into a squeeze bottle and chill in the refrigerator.
ASSEMBLE THE TRIFLE
You can make the layers in any order. Here's how I did the ones pictured:
Spoon a small portion of the custard into the bottom of each glass.
Add a layer of the sliced strawberries.
Add a layer of the sponge cake. Squirt it with a generous amount of the rum syrup.
Add another layer of custard.
Add another layer of strawberries. Set them up with a thin layer of custard.
Add a layer of the blackberries.
Add a layer of lady fingers. Squirt with more rum syrup.
Add a thin layer of custard.
Add a layer of red raspberries.
Squirt in a thin layer of whipped cream.
Top the cream with a generous layer of blueberries.
Mound up a cone of whipped cream.
Garnish with a strawberry, sliced and "fanned", a couple "choice" blackberries, a few "choice" raspberries, and another sprinkle of a few blueberries.
Refrigerate the Trifles for a bit to allow the flavors to meld slightly, or you can serve immediately (Ours stopped at the layer of blueberries and went back into fridge while we ate supper; about 2 hours. Then I added the mound of cream and garnishs for serving).
The rum flavor in the custard is quite noticable, but not at all overpowering. However, if you aren't a fan of rum, you may wish to substitute another item (perhaps amareto, congac, etc) or leave it out entirely. The rum syrup is much more mildly flavored, and shouldn't be an issue, but does add a nice complexity to the confection.
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Wed Aug 6th, 2014 06:17 pm |
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3rd Post |
Vargr
Vargr
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Awww.... the pretty picture went away! These looked so nice!
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Wed Aug 6th, 2014 07:13 pm |
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4th Post |
boojum
boojum
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Vargr wrote: Awww.... the pretty picture went away! These looked so nice!
I don't know what your talking about... *innocent look*
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| Posted: Wed Aug 6th, 2014 07:55 pm |
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5th Post |
Vargr
Vargr
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boojum wrote:
Vargr wrote: Awww.... the pretty picture went away! These looked so nice!
  I don't know what your talking about... *innocent look*
It's back! It's back! *licks screen* Hmm, tasted better in person!
____________________
We grow not old, so long as we continue to chase our dreams.
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