I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…
- 3 tablespoons unsalted butter
- 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
- 1 cinnamon stick
- 3 cardamom pods, seeds taken out and crushed
- ½ cup sugar
- ½ cup apple cider
- Juice of half a lemon
Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.
Vanilla Custard (Gale Gand Recipe)
- 2 cups 2% milk
- ½ vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.
Cinnamon Whipped Cream
- 8 oz Mascarpone cheese
- 1 cup whipped cream
- 2-3 tablespoons powdered sugar
- 1-2 teaspoons powdered cinnamon
Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.
One pound cake, sliced, divided into two layers
One trifle bowl
Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.