Roasted Plum And Basil Trifle
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
65
Spice
59
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Light Brown Sugar (packed)3 cup
Orange Juice (fresh)1 cup
Lemon Juice (fresh)1 cup
Sugar2 tbsps
Orange Zest (grated)2 tsps
Lemon Zest (grated)6 large
Egg1 cup
Water2.25 cups
Heavy Whipping Cream (chilled, divided)2 tsps
Vanilla ExtractDirections:
1
Roast plums: Preheat oven to 425 degrees F
2
In a large bowl combine plums with brown sugar and pepper
3
Transfer to a rimmed baking sheet
4
Roast until plums are soft and juice is bubbling, about 16 to 18 minutes
5
Remove from oven
6
Transfer plums and their juices to large bowl
7
Cool and chill in refrigerator
8
Make citrus curd: While plums roast, in a heavy large saucepan whisk the juices, 1 cup sugar, zests, and eggs in a heavy saucepan
9
Add butter and cook over moderately low heat, whisking frequently, until thickened
10
Force through a fine-mesh sieve into a wide shallow dish; cover surface with plastic wrap
11
Cool completely, stirring occasionally, about 30 minutes
12
Chill until completely cold (about 30 minutes)
13
Make basil syrup: Combine the water, 1 cup sugar, and basil in a medium saucepan
14
Bring to boil, stirring until sugar dissolves
15
Cover and steep 15 minutes
16
Strain through a fine mesh sieve into a glass measuring cup
17
Cool completely in freezer until cold
18
For filling: In a large bowl, beat the mascarpone, 1/4 cup sugar, 1/4 cup whipping cream, and vanilla until smooth with electric hand mixer
19
In a stand mixer (with whisk attachment), beat the remaining 2 cups whipping cream until peaks form
20
Fold whipped cream into mascarpone mixture
21
Puree 1 cup of the roasted plums and 1/4 cup basil syrup in a blender or food processor
22
Transfer to medium bowl and stir in remaining roasted plums
23
Assembly: Arrange 1/3 of cake cubes in bottom of 3 1/2 quart glass trifle dish
24
Drizzle with 1/3 of remaining basil syrup
25
Spoon 1/3 of mascarpone filling over cake in dollops; spread to sides of dish
26
Spoon half of plum mixture over; spread to sides of dish
27
Spoon half of citrus curd over plum mixture in dollops, then spread to sides of dish
28
Repeat layering with 1/3 of cake cubes, 1/3 basil syrup, 1/3 of mascarpone filling, and remaining plum mixture, then remaining cake cubes, basil syrup, and remaining citrus curd
29
Spread remaining mascarpone filling over
30
Cover and chill at least 1 hour
31
Serve sprinkled with nuts and garnished with basil sprigs
32
A viewer, who may not be a professional cook, provided this recipe
33
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results