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Vanilla Bean, White Peach, & Cherry Trifle

August 16, 2015
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Hey y’all! Happy Sunday. If you’re anything like me, you might be a freezer hoarder. Yes, I said it. Hi, my name is Sam, and I’m a freezer hoarder. Listen, I can’t help it. In the back of my head there’s always that 3rd grade teacher’s voice who told you not to throw out perfectly good food, you know the one, the one that reminded you everyday at lunch that by throwing out your mushy green beans you were single handedly destroying all the hope for better things in the world. Later you came to understand what she was really talking about was starvation and the absurdly large percentage of children who go without food. (BTW, if you want to learn more about what you can do to help children around the world, here’s a great organization – Feed the Children

So what am I hoarding in my freezer? There’s the occasional seasoned meat from Whole Foods, there’s the fish I never got around to cooking, there’s the tons upon tons of pints of ice cream, there’s the fruit I just haven’t quite gotten to, and then, of course, there’s the cake that I willed myself to not eat. You can pat me on the back or just tell me I’m insane for keeping the entire thing. Either way, it’s there. And in the hopes that Jack Johnson might one day find me through my love of recycling (Jack, this dessert is dedicated to you), I’m going to give you what you’ve all been wanting. That genius dessert, called a trifle. Not to be confused with triflin’ people. Enter Beyonce and her crew… tumblr_mjhf5yKlwA1r6qguso1_250don’t pretend like you don’t know all the words to “Bills Bills Bills” and didn’t also know the dance back when you were spritely. 

But really, if you don’t know what a trifle is… check that! hold on! your grandma or some older woman definitely once made this for you. If not directly for you it was probably at a picnic. Granted you may have seen the fruit and passed it up for a brownie. I’m sure of it, but just in case you need the refresher. It’s an English dessert, typically consisting of 4 layers: cake, fruit, custard, and topped with whipped cream. It’s delicious and a very refreshing, summertime dessert. Also, added bonus, you are technically eating some fruit. Hello, we’re climbing up that food pyramid in one big step. On to the sugars! Seriously though, if you’re looking to get your children –or maybe your sad vitamin deficient friend- tricked into eating fruit, here’s your golden opportunity. Pile that fruit in there people!

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A lot of trifles use sponge cake. If you don’t have cake in the freezer, like me, feel free to make some. But for this recipe, we’re doing the lazy girl special. It’s all about the premade cake. (Here’s some fun options if you’re looking to make a cake: Blackberry Lemon Cake or Vanilla Chai Cake, just don’t ice these if you are making the cake specifically for this. Also, you should, at least, cut the recipe in half if this is solely for the trifles.) The rest is just making a simple custard and whip cream recipe…and boom you’re eating dessert. Also, feel free to use whatever fruit you want. I happened to have cherries and peaches sitting around. So, obviously, that’s what is in here. But there’s no rules. This dessert is purely an artistic choice. Have fun with it y’all!

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VANILLA BEAN, WHITE PEACH & CHERRY TRIFLE

serves 6

Ingredients:

Cake, cut up into cubes

Custard

1 1/4 cups heavy cream

1 cup coconut milk

1 vanilla bean, split in half, (or 2 tbsp vanilla extract)

6 large egg yolks

1/2 cup sugar

2 tbsp cornstarch

Whipped Cream

2 tbsp sugar

1 cup heavy whipping cream

Additional:

3 white peaches

8 oz. cherries (I used rainier cherries because they are fabulous… and also in my freezer)

Prep:

to make the custard:

1. In medium saucepan, heat heavy cream, vanilla bean, and 1/4 cup sugar over medium heat – until the mixture reaches a simmer.

2. In a bowl, whisk eggs, 1/4 cup sugar, and cornstarch until smooth. Add coconut milk, and whisk.

3. While whisking, add heated vanilla, milk mixture a little at a time to bowl. You’ve almost got a custard… here’s the tricky part.

4. Return custard to the saucepan, and whisk constantly while cooking until you’ve reached the desired thickness of your custard. Should be about 10 minutes. Notes: 1. You need to keep your custard at a medium-low heat. Under NO circumstances do you want that custard to start to boil. That will ruin the custard and cause it to get clumpy. Y’all that’s no good. 2. The custard will also thicken a bit once cooled. So don’t freak if it’s not perfect. That being said, you don’t want the custard to be soupy either. Somewhere in between. If you’re having trouble, add another tbsp of cornstarch. That should thicken it all up.

5. Cool the custard in the fridge. Serve cold. Don’t forget to cover that bowl while the custard cools.

Whipped Cream:

1. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.

Trifle Assembly:

Layer cake, cherries, custard, white peaches, and whipped cream in glass. Top with fruit and crushed pistachios.

And just like that… you’ve got yourself the perfect dessert. I hope you’ll have a bit of room in the freezer for all the extras.

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3 Comments

  • Alice207@aol.com

    Sam…….another yummmmmm……….xo

    Sent from my iPad

    >

    August 17, 2015 at 12:17 am Reply
  • Marline Colker

    Great post

    October 15, 2015 at 1:04 pm Reply
  • Leave a Reply to Alice207@aol.com Cancel Reply