Berry-Citrus Trifle
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar
2
In a medium saucepan, bring 2 inches of water to a boil
3
Reduce heat to medium-low and set bowl over pan
4
(Bottom of bowl should sit above the water without touching it
5
) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes
6
Whisk in gelatin until fully dissolved
7
Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours
8
In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes
9
In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved
10
Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes
11
Remove from heat and stir in chopped mint; let cool completely
12
Spoon berry sauce evenly over curd
13
Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs
14
In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar
15
In a medium saucepan, bring 2 inches of water to a boil
16
Reduce heat to medium-low and set bowl over pan
17
(Bottom of bowl should sit above the water without touching it
18
) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes
19
Whisk in gelatin until fully dissolved
20
Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours
21
In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes
22
In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved
23
Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes
24
Remove from heat and stir in chopped mint; let cool completely
25
Spoon berry sauce evenly over curd
26
Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs