Stone Fruit Trifle with lemon mousse

Stone Fruit Trifle with lemon mousse
Stone Fruit Trifle with lemon mousse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup plus 2 tbsp sugar

  • 4

    large egg yolks

  • 1/4

    cup dry white wine

  • 2

    tsp grated lemon zest

  • 1/4

    cup fresh lemon juice (2 lemons)

  • salt

  • 6

    tbsp unsalted butter, room temp, cut in pieces

  • 3.5

    lbs stone fruit (peaches, nectarines, plums) halved, pitted and cut into wedges

  • 1 1/2

    cups heavy cream

  • 1

    loaf pound cake, sliced 1/2 inch thick

  • garnish: lemon zest strips

Directions

Whisk together 1/4 cup plus 2 tbsp sugar, the yolks, wine, lemon juice, and 1/4 tsp salt in a medium saucepan over medium heat. Simmer 3-5 minutes, stirring, until thick. Strain thru a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface, refrigerate until set, 1 hour or up to 2 days. Preheat oven to 425. Toss fruit with 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating, until caramelized, 15-17 minutes. Transfer to a bowl, let cool slightly. Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd. Layer a third of the cake in the bottom of a trifle bowl. Cover with 1/3 of lemon mousse. Spoon 1/3 of fruit over mousse. Repeat twice with rest of cake and mousse and fruit. Refrigerate at least 2 hours or up to 1 day. Garnish with lemon zest strips.

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