Showing posts with label trifle. Show all posts
Showing posts with label trifle. Show all posts

2nd edition of Trifle

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Posted by Chef Penny | Posted in , | Posted on 1:27 PM

Here is the rest of the trifle recipe and pictures!

Mascarpone Whipped Cream
RECIPE:
2 cups chilled heavy whipping cream
1- 8 ounce container mascarpone cheese
1/4 cup sugar
1 tsp vanilla

DIRECTIONS:
Using an electric mixer, beat cream til soft peaks. Slowly add sugar until stiffer peaks. Finally add the vanilla and mascarpone and whisk til stiff peaks :)

Pumpkin Mousse
RECIPE:
1 (1/4 oz) envelope unflavored gelatin
1/4 cup cold water
1 (15 oz) can pure pumpkin
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp salt
1 cup heavy whipping cream
1/2 tsp vanilla extract

DIRECTIONS:
Sprinkle gelatin over cold water in a small saucepan and let soften one minute. Bring this mixture to a simmer and stir until gelatin is dissolved. Whisk together the gelatin, pumkin, brown sugar, spices and salt until combined.

Beat cream and vanilla until stiff peaks. Fold into pumpkin mixture (fold= to lightly mix in with a spatula)

*may need to be refrigerated until cool- then re-whisk.

ASSEMBLE:
(do it YOUR way- this was mine)

starting on the bottom layer- gingerbread (chunks of one inch cubes to fill the entire bottom), spread on pumpkin mousse, sprinkle on chopped praline, spread on mascarpone cream. Repeat making sure to end with cream and sprinkle with praline. ENJOY!





OMG! sorry

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Posted by Chef Penny | Posted in , , | Posted on 5:50 PM

So yes...i have been MIA! I am sooooo sorry. I have no excuse except I got this part time gig in Waukegan. So between moving, staying at my parents (the commute is so short!!!), and going to florida for a week, i am FINALLY situated in my new place! Pics will come soon. For now...I am making a pumpkin trifle which will be finished on Saturday. (baking a bunch this wknd) So for today I will leave you with the two recipes I made today to BEGIN the trifle. I hope you enjoy! I bought 3 cans of pumpkin...so pumpkin recipes here i come ;)

Pecan Praline:
RECIPE:
1 cup packed light brown sugar
1/2 cup sugar
1/3 cup half and half
1 1/2 tbsp unsalted butter
1 tsp vanilla
1/4 tsp salt
6 oz pecans (12/3 cups- WHAT?!)

DIRECTIONS:
Spray a baking sheet with nonstick spray. In a heavy saucepan on medium high heat, boil both sugars and half and half. Whisk constantly. When the sugar dissolves reduce the heat to low and simmer, while whisking, for about 5 minutes. Add butter, vanilla, and salt. Let the mixture simmer (with a candy thermometer preferably) until it reaches 260* F- about 8-10 min. Remove from the heat and mix in the pecans. Pour onto the prepared pan. Cool completely.

Gingerbread Cake
RECIPE:
2 cups all purpose flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1 stick unsalted butter softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (NOT robust or blackstrap)
3/4 cup well shaken buttermilk
1/2 cup hot water

DIRECTIONS:
Preheat oven to 350* with rack in the middle. Butter a 13x9 inch pan. Line with foil (edges hanging over) and butter foil.

Whisk together flour, soda, spices and salt.

Beat butter and brown sugar with an electric mixer until pale and fluffy. Beat in egg until blended and then beat in molasses ad buttermilk. At low speed at the flour until smooth. Add the hot water and beat for about a minute. The mixture MAY look curdled or separated. This is ok.

Spread batter evenly into pan. Bake until toothpick comes out clean (30-40 min).

PICTURES WILL BE POSTED OF THE FINAL PRODUCT :)


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