INGREDIENTS

INSTRUCTIONS

Make gingerbread: Preheat oven to 350 degrees F. Line a buttered
jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper. Butter and
flour paper, knocking out excess flour. In a bowl whisk together
flour, baking soda, salt and spices. In a large bowl with an electric
mixer beat together butter, sugar, molasses, and oil until combined
well. Beat in eggs, 1 at a time, beating well after each addition,  and
add flour mixture, beating until batter is combined well.  Spread
batter evenly into prepared pan and bake in middle of oven 15  minutes,
or until gingerbread springs back when pressed lightly.  Invert
gingerbread onto a rack and cool completely. Peel off wax  paper.
Gingerbread may be made 1 day ahead and kept wrapped in  plastic wrap.
Cut gingerbread into 1/2-inch cubes.  Make blueberry sauce: In a small
saucepan simmer sauce ingredients,  stirring occasionally, 40 to 45
minutes, or until reduced to about 2  1/2 cups. Cool sauce completely
and chill, covered. Blueberry sauce  may be made 2 days ahead and
chilled, covered.  Make lemon mousse: In a heavy saucepan whisk
together yolks and  sugar. Add lemon juice and butter and cook over
moderately low heat,  whisking constantly, until butter is melted
completely. Cook mixture,  whisking constantly, until it just reaches
the boiling point and is  thickened (do not let mixture boil), 7 to 12
minutes more.  Strain lemon mixture through a fine sieve into a bowl.
Stir in zest  and cool mixture completely, its surface covered with
plastic wrap.  Chill mixture until cold, about 2 hours.  In a bowl with
an electric mixer beat cream until it just holds stiff  peaks. Whisk
one-fourth whipped cream into lemon mixture to lighten  it and fold in
remaining cream gently but thoroughly. Chill mousse,  covered, at least
3 hours or overnight. Mousse may be made 2 days  ahead and chilled,
covered.  Arrange 1/2 cup gingerbread cubes in bottom of each of 8
glasses  (about 1 1/2 cup capacities). Spoon 1/4 cup mousse over
gingerbread  in each glass  and spoon 2 heaping tablespoons sauce  over
each layer of mousse. Repeat layering with all but about 1 cup
gingerbread and remaining mousse and blueberry sauce. Alternatively, a
large trifle can be made in a 3-quart bowl by layering ingredients in
same order.  Chill trifle, covered, at least 6 hours or overnight.
Garnish trifle  with zest.  Yield: 8 serving Recipe By     : COOKING
LIVE SHOW #CL8754  Posted to MC-Recipe Digest V1 #298  Date: Tue, 12
Nov 1996 15:20:19 -0500  From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>

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