LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
BERRY CURD
I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. -Margo Zoerner, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
MIXED BERRY CURD
Mixed berry curd is tasty treat. It is quick to make and you can use any type of berry you like.
Provided by Emily Koch
Categories Dessert
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Place the frozen berries in a small sauce pot. Cook for 3 minutes on medium-low heat. Add the sugar, lemon juice, salt, and vanilla extract. Allow to cook until the sugar is dissolved and all of the berries are unthawed, about 8 minutes.
- Transfer the berries and their liquid to a blender or food processor. Process until thoroughly blended, about 3 minutes.
- Place a fine mesh strainer over a bowl and pour the berry sauce into the strainer to strain out the seeds. Use a spoon to help push the liquid through; discard the seeds. The berry sauce should yield about 3 cups. Set the berry sauce aside.
- Add 2 inches of water to a small sauce pan and set on high to boil and reduce to a simmer. In a large bowl, whisk together the egg yolks. Place the bowl of egg yolks on top of the pot of simmering water. Make sure the water is not touching the bowl; it's the steam that will cook the eggs.
- Stir the eggs with a wooden spoon constantly, for about 5 to 7 minutes, or until the eggs have thickened and stick to the spoon. It is very important that you stir constantly so that the eggs don't get too warm and begin to scramble. Remove the bowl from the heat immediately.
- If there are bits of cooked egg in your curd, then strain through a fine mesh strainer to remove.
- Stir in the chunks of butter one by one until they are each melted. Add 2 ½ cups of the berry sauce to the curd**. Mix thoroughly. You can reserve the ½ cup of berry sauce to use in yogurt, on top of ice cream or for a curd in the future. Store in an airtight container for 2 weeks or in the freezer for several months.
- Transfer the berry curd to an airtight container. Place plastic wrap just touching the surface to prevent a skin from forming. Place in the refrigerator for at least 3 hours to chill before serving.
- Serve with sugar cookies, shortbread cookies, scones, muffins, toast, or stir into yogurt or oatmeal. It would even be delicious with some vanilla ice cream. Store in the refrigerator up to 2 weeks.
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
TRIPLE BERRY CURD
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Provided by Bowie Girl
Categories Dessert
Time 6h15m
Yield 2 1/2 Cups
Number Of Ingredients 9
Steps:
- Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
- Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
- Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Nutrition Facts : Calories 607.5, Fat 15.7, SaturatedFat 7.7, Cholesterol 278.2, Sodium 268.6, Carbohydrate 113.6, Fiber 9.5, Sugar 100.4, Protein 9.5
LEMON CURD AND BERRY TRIFLE
Make and share this Lemon Curd and Berry Trifle recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.
THREE-BERRY LEMON TRIFLE
This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESECAKE PIE W/TRIPLE BERRY CURD
I got this recipe off "Cooking Light Magazine" and adapted it to my liking. NOTE: for a diabetic/diet-safe version, feel free to swap any of the sugar with splenda
Provided by BachFromTheDead
Categories Dessert
Time 55m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°.
- THE CRUST.
- To the prepare crust, combine the first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up the sides of a 9-inch greased (cooking spray or butter) pie plate. Bake at 350° for 7 minutes; cool on a wire rack.
- THE FILLING.
- To prepare the filling, combine the cheeses, sour cream, and the following 4 ingredients in a stand mixer; beat at a medium-high speed until smooth. Add eggs and egg yolk; beat until smooth. Spoon filling into prepared crust. Bake at 350° for approximately 35 minutes or until set (jiggles in the center, but is set 2-inches from the crust). Cool completely on a wire rack. Cover and chill at approximately 4-6 hours or overnight.
- To serve, spread Triple Berry Curd evenly over top.
- THE CURD.
- Place all berries in a blender, and process until smooth. Press the berry puree through a sieve over a medium bowl using the back of a spoon, pouring the half 'n' half over the sieving berries as you do so; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
- Whisk in the eggs into the puree mixture; whisk until well-incorporated. Sieve in (or with a flour-duster) the cornstarch, sugar/splenda, lemon juice, and vanilla. whisk until smooth. Bring to a boil in a small saucepan over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or so until thick, stirring constantly. Remove from heat and Cool.
- Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.
Nutrition Facts : Calories 348.5, Fat 16.2, SaturatedFat 8.2, Cholesterol 113.7, Sodium 302.6, Carbohydrate 43.5, Fiber 2.7, Sugar 29.4, Protein 8.7
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