30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandfather George's Gingerbread Trifle
Grandfather George's Gingerbread Trifle
Grandfather George's Gingerbread Trifle
⏱4h
👥8
🔥600 cal
Expert
🍽️Holiday
An exquisite trifle showcasing the finest ingredients and techniques, featuring a complex gingerbread, saffron-infused crème anglaise, and seasonal poached pears.
An exquisite trifle showcasing the finest ingredients and techniques, featuring a complex gingerbread, saffron-infused crème anglaise, and seasonal poached pears.
Prepare Gingerbread: Combine spelt flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Cream butter and muscovado sugar. Beat in eggs and molasses. Gradually add flour mixture. Bake at 325°F (160°C) for 20-25 minutes. Let cool and crumble.
Poach Pears: Combine Riesling, sugar, and vanilla bean in a saucepan. Bring to a simmer. Peel, core, and halve pears. Poach for 20-25 minutes, or until tender. Let cool in the syrup.
Prepare Crème Anglaise: Heat cream and sugar in a saucepan. Whisk egg yolks. Temper yolks with hot cream. Return to saucepan and cook over low heat, stirring constantly, until thickened. Strain through a fine-mesh sieve. Stir in saffron infusion and vanilla bean paste. Chill.
Whip Heavy cream with Mascarpone cheese and Powdered sugar until soft peaks form.
Layer crumbled gingerbread, poached pears, and Crème Anglaise in a trifle dish, ending with Crème Anglaise. Top with whipped cream. Refrigerate for at least 4 hours before serving.
Ingredients
8
2 cups240 gSpelt flour
1 tsp5 mLBaking soda
1 tbsp15 mLGround ginger
1 tsp5 mLGround cinnamon
1/2 tsp2.5 mLGround cloves
1/4 tsp1.25 mLGround nutmeg
1 cup226 gEuropean-style butter-unsalted
3/4 cup150 gDark muscovado sugar
1/2 cup120 mLBlackstrap molasses
22Eggs-large
2 cups480 mLHeavy cream
1/2 cup100 gSugar
66Egg yolks
1/4 tsp1.25 mLSaffron threads-bloomed in 1 tbsp warm water
1 tsp5 mLVanilla bean paste
44Bosc pears
1 bottle750 mLRiesling wine
1/2 cup100 gSugar
11Vanilla bean-split
1 cup240 mLHeavy cream
2 tbsp30 mLMascarpone cheese
1 tbsp15 mLPowdered sugar
Equipment
Trifle dish
Saucepan
Whisk
Fine-mesh sieve
Baking sheet
Instructions
Prepare Gingerbread: Combine spelt flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Cream butter and muscovado sugar. Beat in eggs and molasses. Gradually add flour mixture. Bake at 325°F (160°C) for 20-25 minutes. Let cool and crumble.
Poach Pears: Combine Riesling, sugar, and vanilla bean in a saucepan. Bring to a simmer. Peel, core, and halve pears. Poach for 20-25 minutes, or until tender. Let cool in the syrup.
Prepare Crème Anglaise: Heat cream and sugar in a saucepan. Whisk egg yolks. Temper yolks with hot cream. Return to saucepan and cook over low heat, stirring constantly, until thickened. Strain through a fine-mesh sieve. Stir in saffron infusion and vanilla bean paste. Chill.
Whip Heavy cream with Mascarpone cheese and Powdered sugar until soft peaks form.
Layer crumbled gingerbread, poached pears, and Crème Anglaise in a trifle dish, ending with Crème Anglaise. Top with whipped cream. Refrigerate for at least 4 hours before serving.
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