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La Belle Cuisine - More Fruit Recipes

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Christmas Trifles



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"Christmas Eve was a night of song that wrapped itself about you like
a shawl. But it warmed more than your body. It warmed your heart...
filled it, too, with melody that would last forever."

~ Bess Streeter Aldrich, "Song of Years"

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Moulton, Jo
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La Belle Cuisine


Pineapple Trifle
Bon Appetit March 1988

Bon Appetit - One Year Subscription 

2 cups milk
8 egg yolks
1/4 cup sugar
Pinch of salt
1/2 cup sweetened shredded coconut
1/2 teaspoon vanilla
1 1/4 cups (about) dry white wine
1/3 cup sugar
1 cup finely chopped pineapple, (any juices reserved)
20 ounces (about) panettone, crusts trimmed,
cut into 1/3-inch-thick slices
[Use either purchased or homemade panettone.]
1/2 cup sweetened shredded coconut, toasted

Scald milk in heavy medium saucepan over medium heat. Blend yolks,
1/4 cup sugar and salt in medium bowl. Gradually whisk in hot milk.
Return mixture to saucepan and stir over medium-low heat until custard
thickens and leaves path on back of spoon when finger is drawn across;
do not boil. Strain custard into bowl. Cover surface of custard with but-
tered plastic wrap to prevent skin from forming. Refrigerate until well
chilled. Mix in 1/2 cup coconut and vanilla.
Cook 1 cup wine and sugar in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Boil
5 minutes Add pineapple and any reserved juice. Cook over high heat 5
minutes, stirring frequently. Drain pineapple mixture in sieve; reserve the syrup. Add enough additional wine to syrup to measure 1 cup. Set aside.
Spread 1/3 cup custard over bottom of 8-cup oval baking dish. Arrange half
of panettone in single layer over custard. Brush with 1/3 of wine syrup.
Spread pineapple over. Arrange remaining panettone over in single layer. Brush with remaining syrup. Cover with remaining custard. Cover and refrigerate at least 4 and up to 6 hours before serving. Top with toasted coconut and serve. 8 servings.


Lemon, Blueberry, and
Gingerbread Trifles

Gourmet January 1995

For gingerbread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs

For blueberry sauce:
1 1/2 pounds frozen blueberries (5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice

For lemon mousse:
8 large egg yolks
1 cup sugar
3/4 cup lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into
pieces and softened
1 tablespoon freshly grated lemon zest
(from about 2 large lemons)
1 cup well-chilled heavy cream

Fresh lemon zest, removed with a vegetable peeler, julienned

Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-
roll pan, 15 1/2-by-10 1/2-by-1 inch, 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 better 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
one day ahead and kept wrapped in plastic wrap. Cut gingerbread into
1/2-inch cubes.

Make blueberry sauce
: In a small saucepan simmer blueberries, sugar,
water, and lemon juice, 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. 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 one-fourth of the whipped cream into the lemon mixture to lighten
it and fold in remaining cream gently but thoroughly. Chill the mousse,
covered, at least 3 hours or overnight. Mousse may be made 2 days ahead
and chilled, covered.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about
1 1/2-cup capacities). Spoon 1/4 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 ad blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl
by layering ingredients in same order. Chill trifle, covered, at least 6 hours
or overnight. Garnish trifle with zest. Serves 8.

Featured Archive Recipes:
Trifle with Me!
Chocolate, Cranberry and Ginger Trifle
Emeril's Creole Christmas Trifle
Mixed Berry Trifle
Tidewater Trifle
Laurie Colwin on Gingerbread

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