MOTHER'S DAY STRAWBERRY ORANGE TRIFLE
[2008-5-15]
Tag: Strawberry Juice
MOTHER'S DAY STRAWBERRY ORANGE TRIFLE
Serves 10 to 12.
Note: Most groceries sell angel food cakes in their bread and bakery departments.
• 1 (15- to 16-oz.) purchased angel food cake (see Note)
• 1 c. plus 2 tbsp. orange juice, preferably fresh, divided
• 1 12-oz. pkg. frozen unsweetened raspberries, defrosted
• 1/4 c. sugar
• 2 tbsp. lemon juice
• 2 lb. strawberries
• 2 c. heavy cream
• 1/2 c. powdered sugar
• 1/2 c. sour cream
• 4 tsp. grated orange zest
• Fresh mint sprig for garnish, optional
Directions
Arrange racks at center and lower positions, and preheat the oven to 350 degrees.
Using a serrated knife, cut the angel food cake into 1-inch cubes, to yield about 12 cups. Spread the cubes on two baking sheets and bake until lightly toasted and dried out, about 10 minutes. Stir the cubes and reverse the baking sheets after 5 minutes. Watch carefully. Transfer cubes to a large bowl to cool 10 minutes. Then, pour 1 cup of the orange juice over the cubes and toss to coat well. Set aside.
Using a food processor, purée the raspberries until smooth. Place puréed mixture in a large saucepan along with sugar, lemon juice and remaining 2 tablespoons orange juice. Cook and stir just until sugar dissolves, 1 to 2 minutes. Remove and cool raspberry mixture to room temperature.
Set aside 3 medium-size strawberries for garnish. Hull remaining strawberries and if they have white center cores, cut these out and discard them. Then, slice berries lengthwise to yield about 6 cups. Add berries to the saucepan with the raspberry purée and toss to coat well.
With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and beat in powdered sugar, sour cream and orange zest. Beat 20 to 30 seconds more until cream is just firm.
MOTHER'S DAY STRAWBERRY ORANGE TRIFLE
Serves 10 to 12.
Note: Most groceries sell angel food cakes in their bread and bakery departments.
• 1 (15- to 16-oz.) purchased angel food cake (see Note)
• 1 c. plus 2 tbsp. orange juice, preferably fresh, divided
• 1 12-oz. pkg. frozen unsweetened raspberries, defrosted
• 1/4 c. sugar
• 2 tbsp. lemon juice
• 2 lb. strawberries
• 2 c. heavy cream
• 1/2 c. powdered sugar
• 1/2 c. sour cream
• 4 tsp. grated orange zest
• Fresh mint sprig for garnish, optional
Directions
Arrange racks at center and lower positions, and preheat the oven to 350 degrees.
Using a serrated knife, cut the angel food cake into 1-inch cubes, to yield about 12 cups. Spread the cubes on two baking sheets and bake until lightly toasted and dried out, about 10 minutes. Stir the cubes and reverse the baking sheets after 5 minutes. Watch carefully. Transfer cubes to a large bowl to cool 10 minutes. Then, pour 1 cup of the orange juice over the cubes and toss to coat well. Set aside.
Using a food processor, purée the raspberries until smooth. Place puréed mixture in a large saucepan along with sugar, lemon juice and remaining 2 tablespoons orange juice. Cook and stir just until sugar dissolves, 1 to 2 minutes. Remove and cool raspberry mixture to room temperature.
Set aside 3 medium-size strawberries for garnish. Hull remaining strawberries and if they have white center cores, cut these out and discard them. Then, slice berries lengthwise to yield about 6 cups. Add berries to the saucepan with the raspberry purée and toss to coat well.
With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and beat in powdered sugar, sour cream and orange zest. Beat 20 to 30 seconds more until cream is just firm.
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