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Tastespotting at random – mulberry trifle

Posted by Jeanne on February 6, 2011

This week’s inspiration comes from Daily NibblesStrawberry Almond Cream Tart.  Now – it is not strawberry season here, or any berry season, by a long shot.  But I had some frozen mulberries I bought from the co-op in July or August in the freezer, and decided to use those.  Because I wasn’t using fresh fruit, I essentially made a mulberry curd over a plain custard.

I also intended these to be bars but… the custard didn’t set up all the way (which is shocking given the amount of cornstarch I used – I thought it was going to set up like a rock).  So I made a trifle.  Regardless, tasty.  And it reminded me that eventually spring will return.

Mulberry Almond Cream Trifle

Crust

1 sleeve graham crackers, crushed

0.25 C almonds, chopped very finely or ground into meal

Almonds & graham crackers, pulverized.

2 TB sugar

2 TB water

4 TB butter, melted

Preheat oven to 350F.  Prepare a small cake pan (a 2-quart Pyrex dish would be perfect – I doubled the recipe for this pan) with butter, oil, or cooking spray.  Mix all ingredients together and press evenly into the pan.

Bake for 8 to 10 minutes.  Cool completely.

Almond Cream Layer

1 C milk

1 C heavy cream

0.33 C sugar

3 TB cornstarch

1 tsp almond extract

2 eggs

Combine milk, cream, sugar, and cornstarch in a saucepan and whisk over medium heat.  Allow to come to a simmer, stirring often to prevent cornstarch from sticking to the bottom of the pan.

In a bowl, lightly beat the eggs.  Remove the saucepan from the heat, and add a tablespoon or two of the milk mixture to the eggs, stirring constantly.  You may have to do this a couple of times.

When eggs have been warmed (so they will not scramble when added to milk), place the saucepan over medium heat and add the egg mixture in a slow stream, whisking constantly.

Continue whisking over the heat until thickened, about two to three minutes.  Do not boil.  Remove pan from heat and stir in almond extract.  Pour into a bowl and cool completely, covered in plastic wrap pressed onto the top of the custard.

Mulberry Layer

3 C frozen mulberries, thawed

0.33 C sugar

1.5 TB cornstarch

Salt

1 TB lemon juice

3 large eggs

1 TB butter

Place berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl.

Reserve 1 cup puree; discard seeds. Reserve any remaining puree for another use in the refrigerator.

Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in reserved puree, lemon juice, and eggs. Bring to a boil over medium heat, whisking constantly.

Reduce heat, and simmer 1 minute or until thick, still whisking constantly. Remove from heat; add butter, stirring gently until butter melts. Cool completely.

Unedited photo – the purple color is so unbelievably cool.

Assembly

Crumble crust.  Place a third of the crust in the bottom of a large bowl. Top with a third of the custard and a third of the mulberry curd. Repeat.

Repeat again. Top with whipped cream if desired.

Let sit for at least six hours, or overnight.

Enjoy.  The mulberry flavor was subtle but delicious – I can’t wait until we can get fresh berries again!

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