Gingerbread Trifle With Cognac Custard And Pears Recipes

GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
• Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
• Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
• On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
• Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
• Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
• Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.

EGGNOG GINGERBREAD TRIFLE

Steps:

• Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
• Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
• Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

GINGERBREAD BUTTERSCOTCH TRIFLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
• To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
• In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
• To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

GINGERBREAD PEAR TRIFLE

Steps:

• Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
• Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
• Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
• Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
• Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
• Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
• Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
• 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.