Apricot Berry Trifle – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		June 1992	1	Servings

INGREDIENTS

2 1/2	c	Milk
1		Vanilla bean, split
		lengthwise
6		Egg yolks
2/3	c	Sugar
3	T	Cornstarch
3	T	Apricot brandy, or to taste
1/2	c	CrÃ¨me fraÃ®che
1/2	c	Well-chilled heavy cream
6		Fresh apricots, cut into
		1/2-inch
		pieces about 2
		cups
4	c	Strawberries, hulled
2		Cups, raspberries picked
		over
2	T	Sugar, or to taste
1	T	Fresh lemon juice, or to
		taste up to
1	T	Framboise or Chambord, or to
		taste up to
2 1/2	c	Blackberries, picked over
1	T	Sugar
1	T	Fresh lemon juice
1	T	Framboise or Chambord
		Lemon Almond Spongecake
1/4	c	Apricot brandy
		Raspberries and blackberries
		for garnish
		plus additional
		raspberries as an
		accompaniment if desired

INSTRUCTIONS

2
2
Make the apricot custard:  In a heavy saucepan scald the milk with the
vanilla bean. In a metal  bowl whisk together the egg yolks, the sugar,
the cornstarch, sifted,  and a pinch of salt. Add the milk mixture to
the yolk mixture in a  stream, whisking, and transfer the mixture to
the pan. Boil the  custard, whisking, for 1 minute, or until it is
thick and smooth,  strain it through a fine sieve into a bowl, and stir
in the brandy.  Chill the custard, its surfaced covered with plastic
wrap, for at  least 6 hours or overnight. Whisk in the crÃ¨me fraÃ®che,
fold in the  heavy cream, beaten to stiff peaks, and the apricots, and
chill the  apricot custard, covered.  Make the red berry mixture:  In a
blender or food processor puree 2 cups of the strawberries,  sliced,
and 1 cup of the raspberries with the sugar, the lemon juice,  and the
framboise until the mixture is smooth, force the puree  through a fine
sieve into a bowl, pressing hard on the solids, and  stir in the
remaining 2 cups strawberries and 1 cup raspberries, both  crushed
lightly.  Make the blackberry mixture:  In a blender or food processor
puree 1 1/2 cups of the blackberries  with the sugar, the lemon juice,
and the framboise until the mixture  is smooth, transfer the puree to a
bowl, and stir in the remaining 1  cup blackberries, crushed lightly.
Assemble the trifle:  Arrange one third of the cake on the bottom of a
3 1/2- to 4-quart  trifle bowl, sprinkle it with one third of the
brandy, and pour half  the red berry mixture evenly over the cake.
Spoon one third or the  apricot custard evenly over the red berry
layer, top it with half the  remaining cake, and sprinkle the cake with
half the remaining brandy.  Pour the blackberry mixture evenly over the
cake, spoon half the  remaining custard over it, and top the custard
with the remaining  cake. Sprinkle the cake with the remaining brandy,
pour the remaining  red berry mixture evenly over it, and spoon the
remaining custard  evenly over the red berry layer, covering the red
berry layer  completely.  Chill the trifle, covered, for at least 12
hours or overnight,  garnish it with the berries, and serves it with
the additional  raspberries.  Serves 12.  Gourmet June 1992  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2046 Calories From Fat: 752 Total Fat: 84.9g Cholesterol: 1318.5mg Sodium: 388.8mg Potassium: 1618.5mg Carbohydrates: 290.5g Fiber: 19.2g Sugar: 243.4g Protein: 43.4g