Petite English Trifle from Simply Gourmet Caterers | Suncoast View

Petite English Trifle from Simply Gourmet Caterers | Suncoast View
Petite English Trifle from Simply Gourmet Caterers

SARASOTA (WWSB) -

Petite English Trifle

Petite English Trifle from Simply Gourmet Caterers | Suncoast View

It’s Royal Tea Time again~this year Mote Aquarium will be hosting at the Keating Center. This is a great little dessert it can also be prepared as a very large impressive trifle.

Makes 25 Petite Trifles

Pastry Cream

2 Cups Half & Half

Pinch Table Salt

5 Large Egg Yolks

9 Tbsp. Sugar

1 ½ Tsp. Vanilla Extract

3 Tbsp. Cornstarch

4 Tbsp. Unsalted Butter (Cut Into 4 Pieces)

Bring 2 cups half & half to a boil. Whisk egg yolks, sugar and cornstarch together in a bowl until smooth. Mix one cup of the hot half & half mixture to the bowl with the egg yolks and whisk vigorously (this is known as tempering/it keeps the eggs from cooking). Add tempered mixture back into half & half in the hot pot. Whisk vigorously again, until bubbles start burstingmon surface ~ about 1 minute. Off the heat stir in butter and vanilla. Transfer to bowl, lay a sheet of plastic on top and refrigerate until chilled/firm. When cold place in pastry bag.

Whipped Cream

2 Cups Heavy Cream

1 Tsp. Vanilla

4 Tbsp. Sugar

Place ingredients in mixer. Whip until firm. Place in pastry bag.

Assembling

Best Quality Pound Cake Sliced Into ¼ Cubes

Blueberries

Raspberries

Strawberries (Quartered)

Peeled Kiwi Slices

Place a cube of pound cake in the base of a petite parfait cup. Add a squeeze of pastry cream on top of cake. Place a berry or two on top. Repeat 2 more times for a nice layered effect. Pipe a little whipped cream on top garnish with sliced almonds or berry.

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