The Trifle
The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery. The trifle evolved from a similar dessert known as a fool, and originally the two names were used interchangeably Jelly is first recorded as part of the recipe in later editions of Hannah Glasse's eighteenth century book The Art of Cookery. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient (to supply gelatin) for the jelly The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861."Trifle." Wikipedia. Wikimedia Foundation, n.d. Web. 27 May
recipe |
1 pint blueberries 1 pint strawberries, hulled and cut into thick slices 2 pint raspberries 1 lemon, juiced 1/4 cup sugar 1 1/2 teaspoons cornstarch |
How To make |
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 "Berry Trifle : Tyler Florence : Food Network." Berry Trifle Recipe : Tyler Florence : Food Network. N.p., n.d. Web. 27 May 2016. |