Wednesday, December 28, 2011

Raspberry Orange Trifle

Show: Barefoot Contessa
Episode: Guests to Stay

6 to 8 servings

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1
side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to
3-quart glass serving bowl, cutting the pieces to fit. Top with a
layer of raspberries and orange cream. Repeat the layers of cake,
raspberries, and orange cream, ending with a third layer of cake, jam
side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk
attachment. When it starts to thicken, add the sugar and vanilla and
continue to whip until it forms stiff peaks. Decorate the trifle with
whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda,
and salt. In another bowl, combine 1/4 cup of the orange juice, the
buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with remaining 1/2 cup orange juice in a small saucepan over low heat
until the sugar dissolves. When the cakes are done, let them cool for
10 minutes. Take them out of the pans and place them on a baking rack
set over a tray. Spoon the orange syrup over the cakes and allow the
cakes to cool completely.

Orange Cream:

1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan
over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an
electric mixer fitted with the paddle attachment until pale and thick,
about 5 minutes. With the mixer on low speed, sprinkle on the
cornstarch. Beat on medium-low speed until combined, scraping down the
bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the
egg mixture. Pour the mixture back into the pan. Cook over low heat,
stirring constantly, until the mixture thickens, about 5 to 7 minutes.
(Pay attention because it will thicken and then quickly become orange
scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl.
Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place
plastic wrap directly on the custard and refrigerate until cold.

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