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Individual Raspberry and Banana Trifles Pt 1

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(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

2 12-ounce bags frozen unsweetened raspberries, thawed
3/4 c Sugar
3/4 c Sugar
3 tb Potato starch
2 3/4 c Liquid nondairy creamer
6 lg Egg yolks
1 tb Grated lemon peel
1 ts Fresh lemon juice
6 tb (3/4 stick) unsalted pareve margarine, diced
3 tb Frozen orange juice concentrate, thawed
1 tb Fresh lemon juice
1 tb Grated orange peel
1 tb Grated lemon peel
1/2 c Matzo cake meal
1/2 c Potato starch
8 lg Eggs, separated
1 1/2 c Sugar
1/2 ts Coarse salt
6 Ripe bananas, peeled, thinly sliced
Fresh mint sprigs (optional)
Lemon twists (optional)
Additional banana slices (optional)

INSTRUCTIONS

RASPBERRY SAUCE
CUSTARD
CAKE
This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com
The classic Passover sponge cake transformed: Here it's layered with
raspberry sauce, lemon custard and sliced bananas.
For sauce: Combine raspberries and their juices and sugar in blender. Puree
until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
For custard: Combine sugar and potato starch in heavy large saucepan; whisk
to blend. Gradually add nondairy creamer, whisking until well blended.
Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over
medium-high heat until custard is thick and smooth and just begins to
bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until
cold, about 4 hours; then cover and keep chilled.
For cake: Preheat oven to 350 deg. F. Combine orange juice concentrate,
lemon juice and both peels in small bowl; whisk to blend. Combine cake meal
and potato starch in medium bowl; whisk to blend.
Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large
bowl until thick about 1 minute. Beat in orange concentrate mixture, then
dry ingredients. Using clean dry beaters, beat whites and salt in another
large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar,
beating until stiff but not dry. Fold whites into yolk mixture in 3
additions.
Transfer batter to ungreased 10-inch-diameter angel food cake pan with
4-inch-high sides. Bake cake until golden brown and tester inserted near
center comes out clean, about 40 minutes. Immediately invert center tube of
cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and
cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in
pan; store at room temperature.)
Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve
remaining for another use.) Trim crusts. Cut each slice into 6 squares.
Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses.
Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons
custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with
cake, custard, banana and sauce. Garnish with mint, lemon and additional
banana slices, if desired. Chill up to 6 hours.
12    servings
Bon Appetit,
continued in part 2

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