Ginger, Berry And Peach Trifle
There's something about simplicity and without question the British have it right when it comes to Trifle. Its also perfect for those achingly hot days of summer when turning on the oven feels like a career move. So with a bunch of gorgeous Blueberries and Blackberries from Mississippi, a few juicy peaches from Georgia and some fresh ginger and ginger snaps I found the perfectly refreshing answer to beat the heat. <br><br> RECIPE:<br><br> 1 piece fresh ginger (3 inches long), peeled and roughly chopped <br> 3/4 cup sugar<br> 1 packages (6oz) fresh blackberries<br> 1 package (6oz) fresh blueberries <br> 1 fresh peach (diced into 1/4 inch squares)<br> ------------------------<br> 2 cups cold heavy cream <br> 1 tsp of lemon extract<br> -----------<br> 3 cups of ginger snaps crushed into small pieces.<br> In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Add berries and peaches cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.). Once cooled squeeze 1/2 juice of lemon into syrup mixture and mix all ingredients well.<br><br> Whip cream with remaining 1/4 cup sugar and lemon extract until soft peaks form. In alternating layers, arrange crushed ginger snaps, whipped cream, and berry compote in 4 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.<br><br> Top with ginger snap crumbs and lemon zest.
Recipe Intro From feedfeed
The stunning, and classic, British dessert, The Trifle, shows itself Down South with @gabriellegeiselman. She turned to the most perfectly ripe local fruit and a tiny bit of ginger to make it refreshing.