Recipe - Lemon Blueberry And Gingerbread Trifles

FOR GINGERBREAD
1 One half cup Allpurpose flour
1 teaspoon Baking soda
One fourth teaspoon Salt
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
One fourth teaspoon Ground allspice
One fourth cup Unsalted butter; softened
One half cup Sugar
1/3 cup Unsulfured molasses
2 tablespoon Vegetable oil
2 lg Eggs

FOR BLUEBERRY SAUCE
1 One half pound Frozen blueberries (about 5
cups)
Three fourths cup Sugar
One half cup Water
1 tablespoon Fresh lemon juice

FOR LEMON MOUSSE
8 lg Egg yolks
1 cup Sugar
Three fourths cup Fresh lemon juice (from
about 3 large lemo
7 tablespoon Unsalted butter, cut into
pieces and softened
1 tablespoon Freshly grated lemon zest
(from about 2 large lemons)
1 cup Wellchilled heavy cream

GARNISH
Fresh lemon zest, removed
with a vegetable peeler
and cut into julienne
strips

Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jellyroll
pan, 15 One half x 10 One half x 1inch, 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
until combined well. Beat in eggs, 1 at a time, beating well after each
addition, and add flour mixture, beating until batter is combined well.

Spread batter evenly into prepared pan and bake in middle of oven 15
minutes, or until gingerbread springs back when pressed lightly. Invert
gingerbread onto a rack and cool completely. Peel off wax paper.
Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut
gingerbread into 1/2inch cubes.

Make blueberry sauce: In a small saucepan simmer sauce ingredients,
stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2
cups. Cool 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
lemon juice and butter and cook over moderately low heat, whisking
constantly, until butter is melted completely. Cook mixture, whisking
constantly, until it just reaches the boiling point and is thickened (do
not let mixture boil), 7 to 12 minutes more.

Strain lemon mixture through a fine sieve into a bowl. Stir in zest and
cool mixture completely, its surface covered with plastic wrap. Chill
mixture until cold, about 2 hours.

In a bowl with an electric mixer beat cream until it just holds stiff
peaks. Whisk onefourth whipped cream into lemon mixture to lighten it and
fold in remaining cream gently but thoroughly. Chill mousse, covered, at
least 3 hours or overnight. Mousse may be made 2 days ahead and chilled,
covered.

Arrange One half cup gingerbread cubes in bottom of each of 8 glasses (about 1
One half cup capacities). Spoon One fourth cup mousse over gingerbread in each glass

and spoon 2 heaping tablespoons sauce

over each layer of mousse. Repeat layering with all but about 1 cup
gingerbread and remaining mousse and blueberry sauce. Alternatively, a
large trifle can be made in a 3quart bowl by layering ingredients in same
order.

Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with
zest.

Yield: 8 serving
Recipe By : COOKING LIVE SHOW #CL8754

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:20:19 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net