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sugar lime vanilla bean pineapple red papaya kiwis powdered gelatin egg yolks sugar limes heavy cream plain yogurt Creme Fraiche spongecake layers
Viewed: 61 - Published at: 9 years agoIngredients
- 1 1/2 cups sugar
- Grated zest of 1 lime
- 1/2 vanilla bean, split lengthwise
- 1 pineapple or 2 large Asian pears, peeled, cored and cut into 1/2-inch dice
- 1 red papaya, 2 yellow papayas or 2 mangoes, peeled, seeded and cut into 1/2-inch dice
- 9 kiwis, peeled and cut into 1/2-inch diced
- 1/2 teaspoon powdered gelatin
- 4 large egg yolks
- 1/2 cup sugar
- Grated zest and strained juice of 2 limes
- 1 cup heavy cream
- 1 cup plain yogurt
- 1 cup creme fraiche or sour cream
- 2 8- or 9-inch spongecake layers, homemade or storebought
Method
- To make fruit compote, place 3/4 cup of sugar in a skillet.
- Add half the lime zest, 1 piece vanilla bean and 1/2 cup water to the pan.
- Heat the syrup, stirring until the sugar dissolves.
- Simmer for 5 to 7 minutes until very reduced.
- Add 4 cups pineapple or Asian pear to syrup, reserving rest for garnish.
- Cook gently until fruit is glazed and softened but holds its shape, 2 to 6 minutes.
- Remove vanilla bean.
- Place fruit in a bowl and let cool.
- In clean skillet, add remaining sugar, lime zest, other piece of vanilla bean and 1/2 cup water.
- Make a syrup as in Step 1.
- Add 4 cups papaya or mango to syrup, reserving rest for garnish.
- Cook gently until fruit is glazed and softened, but holds its shape, 2 to 4 minutes.
- Remove vanilla bean.
- Place fruit in a bowl and let cool.
- To make yogurt cream, simmer an inch of water in the bottom of a double boiler.
- In a small bowl combine gelatin with 2 teaspoons cold water and set aside.
- Place egg yolks, sugar, lime zest and juice in top of double boiler.
- Whisking constantly, heat yolks over simmering water until thickened, 5 to 7 minutes.
- Take egg mixture off heat and whisk in gelatin until it dissolves, about 20 seconds.
- With electric mixer, whip cream until thickened and soft peaks just begin to form.
- Whisk yogurt and creme fraiche into yolk mixture, then whisk in whipped cream.
- Slice layers of cake in half horizontally and trim so they fit into a large glass bowl.
- Place one layer in bowl.
- Starting at edge of bowl so that fruit shows through glass, place kiwis in one layer on cake.
- Spread a quarter of yogurt cream over kiwis and top with another cake layer.
- Using a slotted spoon, scoop a layer of papaya on the cake, then another quarter of cream and third layer of cake.
- Top with remaining fruit, another quarter of cream and final cake layer.
- Spread remaining cream on top.
- Cover trifle with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
- Before serving, press pieces of sliced tropical fruit on top.
