Stone Fruit Trifle With Lemon Balm Or Verbena Or Mint Cream Recipes

Steps:

• Arrange a layer of ladyfingers in a trifle dish or large bowl, breaking the ladyfingers in half as needed to fit the sides. Cover with 1/2 to 1 inch of Pastry Cream, followed by a quarter each of the jam, fruit and whipped cream. Repeat the layering 3 more times or until you have used up all of the ingredients. Serve with a spoon to make sure everyone gets all of the layers. Enjoy!
• Put the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and milk a second bowl. Beat both with a whisk to a homogeneous mixture -- no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla pod. Whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
• Return the pan to a medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!). Transfer to a bowl and chill; this can be done really quickly over an ice bath.

Steps:

• Make cake according to Recipe #17617 directions.
• Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
• Combine well-drained crushed pineapple and pudding, set aside.
• Crumble about 1/4 of cake into trifle dish or very deep bowl.
• Top with 1/3 of pudding mixture.
• Arrange sliced bananas in a layer on top of pudding.
• Place kiwis on top of bananas.
• Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
• Decorate the top with kiwis and pineapple chunks or rings.

Steps:

• Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling.
• Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.

Steps:

• Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
• Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
• Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
• Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
• Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.

Steps:

• Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
• Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

Steps:

• Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
• Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
• Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
• Divide among 8 soup plates.