Mousses & Custards

Featured Recipe

White Peach & Blackberry Trifle

Servings: 10 

For the White Peach Pastry Cream:
    • 2 cups milk
    • 1 vanilla bean, split
    • 1 tsp. salt
    • 1 oz. flour
    • 4 1/2 oz. sugar
    • 1 1/2 oz. cornstarch
    • 1 1/2 cups The Perfect Purée White Peach,  thawed
    • 5 egg yolks
    • 3 oz. butter, room temperature

Method:
1. In a medium pot, bring milk, vanilla bean and salt to a near boil.
2. In a mixing bowl; whisk sugar, flour and cornstarch. Add 1/2 cup White Peach puree and egg yolks.
3. Temper the milk into the egg yolk mixture and pour back into the pot.
4. Return to medium-low heat and cook until thick and just about to boil.
5. Pour pastry cream back into the mixing bowl and whisk in butter and remaining cup of White Peach puree.
6. Cover the surface of the pastry cream with plastic wrap and allow to cool completely.


To Assemble:
    • White Peach Pastry Cream
    • The Perfect Purée Blackberry,  thawed
    • Homemade or store bought ladyfingers, sponge cake, or angel food cake.
    • Fresh white peach slices
    • Fresh blackberries, whole

Method:
1. Layer each ingredient separately beginning with the Blackberry puree, then the ladyfingers and finishing with the White Peach pastry cream.
2. Repeat layering until the serving dish is almost full.
3. Garnish with whipped cream, a white peach slice and a blackberry if available.

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  • Prickly Pear
  • Lychee
  • Pear
  • Cherry
  • Passion Fruit
  • Banana
  • Orange
  • Blood Orange
  • Tamarind
  • Roasted Red Pepper
  • Blackberry
  • Lemon Zest
  • Pomegranate
  • Blueberry
  • Coconut
  • Mango
  • Strawberry
  • Black Currant
  • Key Lime
  • White Peach
  • Meyer Lemon
  • Green Apple
  • Papaya