- 8
Ingredients
- Pastry Cream
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) 35% cream
- 1/4 cup (60 ml) sugar
- 3 tablespoons (45 ml) flour
- 6 egg yolks
- 1 teaspoon (5 ml) vanilla extract
- Caramelized Pears
- 2 tablespoons (30 ml) water
- 1/4 cup (60 ml) sugar
- 4 Pears, peeled, cut in halves, seeds removed and cut into thin strips
- Caramel Sauce
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) corn syrup
- 2/3 cup (150 ml) 35% cream, hot
- Whipped Cream
- 1 1/2 cups (375 ml) 35% cream
- 1/4 cup (60 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 12 Lady Fingers, each broken in four
- 1/4 cup (60 ml) almonds, slivered and roasted
Preparation
Step 1
Directions
Pastry Cream
In a microwave, heat the milk and cream. Reserve.
In a bowl, mix the sugar and flour. Incorporate the egg yolks and whisk until the mixture is smooth and homogenous.
Add the heated cream mixture a little by little while whisking.
Bring to a boil over medium heat while whisking. Remove from the heat at the first sign of boiling. Add the vanilla.
Put a plastic film directly on the surface of the hot pastry cream.
Let it cool down and refrigerate for about 2 hours or until the cooling is completed.
Caramelized Pears
In a large skillet, heat the water and sugar until of a golden colour.
Over a high heat, brown the pears for 4 to 5 minutes. Reserve on a plate.
Let cool and refrigerate until completely cooled.
Caramel Sauce
In a saucepan, bring to a boil the water, sugar and syrup.
Cook until the mixture takes on a golden colour.
Remove the saucepan from the heat and add the cream.
Bring to a boil and simmer for 1 minute. Reserve in a bowl and let cool completely.
Whipped Cream
In a bowl, whip the cream, vanilla and sugar until firm peaks are obtained.
Assembling
In a glass service bowl of about 12 cups (3 litres), assemble the trifle by layering half of each of the preparations except for the caramel that will be divided into 4: pastry cream, lady fingers, pears, caramel and whipped cream.
Repeat with the remaining halves and finish with rosettes of whip cream, 1/4 of the caramel and almonds.
Use the remainder of the caramel in the service, if wanted.
Refrigerate for 2 hours.
Note: Overnight, the lady fingers will have absorbed more liquid and will be tastier.