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Issue 386: Vanilla Strawberry Trifles

Rivky Kleiman

Just my cup of trifle! An easy-to-assemble, classy dessert

Tuesday, August 15, 2017

 Mishpacha-Recipe

Food prep by Brynie Greisman, food and prop by styling Amit farber, photography by Daniel Lailah

A beautiful presentation and easy to prepare. A winning combination.

INGREDIENTS

Yields 20 4-oz (118-ml) servings

STRAWBERRY SORBET LAYER

  • 1 16-oz (454-g) bag frozen strawberries, defrosted
  • ¾ cup orange juice
  • ¼ cup lemon juice
  • 1 cup sugar

VANILLA ICE CREAM LAYER


  • 2 8-oz (236-ml) containers pareve whipping cream
  • 3 eggs
  • 2/3 cup sugar
  • 1 Tbsp vanilla sugar
 

CHOCOLATE GANACHE


  • 4 oz (113 g) fine bittersweet chocolate, chopped
  • ¼ cup pareve whipping cream



PREPARATION

For the sorbet layer, puree together strawberries, juices, and sugar. Divide evenly between 20 mini trifle dishes and freeze completely.

Once the sorbet is frozen, make the ice cream: Beat pareve whipping cream until stiff and set aside. In a separate bowl, beat eggs on high for 10 minutes. Slowly add sugars. Fold in whipping cream. Divide ice cream among the trifle dishes and spread evenly over the sorbet layer. Return to the freezer for 2–3 hours.

Meanwhile, prepare the ganache: Place the chopped chocolate in a small bowl. Heat the pareve whipping cream until it bubbles. (Do not bring to a boil.) Pour the hot whipping cream over the chocolate. Whisk until it reaches a smooth consistency and has a shiny appearance. Place 1 Tbsp ganache on top of the ice cream layer in each dish. Spread evenly and return to freezer.

TIP Decorate with blackberries on top

Note This dessert can also be prepared in a 9x13-inch pan.

Related Stories

Issue 492: Butter Pecan Cheesecake

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The ultimate Shavuos dessert, don’t be surprised if you find yourself making it all year long

Issue 476: Banana Pecan Muffins

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Velvety, creamy, and crunchy

Issue 416: Hot Fruit Tarts

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A great fruity dessert, or a delicious stand-alone snack

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