Personal Sour Cherry and Lemon Trifles
17 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 253 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 41 g |
| fibre | 1 g |
| chol | 91 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 12 |
| vit A | 17 |
| vit C | 3 |
| folate | 10 |
This individually plated dessert has all the elements of a trifle but it doesn't need to sit overnight before serving – perfect for a last-minute get-together. Garnish each trifle with a few strips of lemon rind.
Ingredients
- 1 tsp grated lemon rind
- Vanilla Custard recipe, (see variation)
- 1 cup whipping cream
- 12 sponge cake cups, each 3 inches
- Cherry Sauce:
- 1 jar pitted sour cherries, in light syrup
- 1/3 cup granulated sugar
- 4 tsp cornstarch
- 2 tsp lemon juice
- 1/4 cup kirsch, cherry brandy or sherry (optional)
Preparation
Cherry Sauce: Strain syrup from cherries into saucepan; add sugar and bring to boil, stirring. Boil until reduced to 1 cup (250 mL), about 8 minutes.
In small bowl, stir together cornstarch, lemon juice and 1 tbsp (15 mL) cold water; whisk into syrup and cook, whisking, until thickened and smooth, about 1 minute. Add cherries; let cool. Stir in kirsch, if using. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Stir lemon rind into custard.
In bowl, whip cream. Set each sponge cake cup on dessert plate or in shallow bowl; spoon1 tbsp (15 mL) of the cherry liquid into each and let soak in. Spoon 2 tbsp (25 mL) of the custard on top. Top each with scant 1/4 cup (50 mL) cherries and liquid, letting excess run down sides. Spoon whipped cream over cherries.
In small bowl, stir together cornstarch, lemon juice and 1 tbsp (15 mL) cold water; whisk into syrup and cook, whisking, until thickened and smooth, about 1 minute. Add cherries; let cool. Stir in kirsch, if using. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Stir lemon rind into custard.
In bowl, whip cream. Set each sponge cake cup on dessert plate or in shallow bowl; spoon1 tbsp (15 mL) of the cherry liquid into each and let soak in. Spoon 2 tbsp (25 mL) of the custard on top. Top each with scant 1/4 cup (50 mL) cherries and liquid, letting excess run down sides. Spoon whipped cream over cherries.
Source : Canadian Living Magazine: December 2003
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