Featured Recipe

Red Mixed Berry Trifle Yield: 4 servings Source: Kelly McCown, Consulting Chef

White Chocolate Mousse:
•	2 1/4 cups heavy cream
•	8 oz. white chocolate
•	1/2 cup powdered sugar, sifted
Method:
1.	In a thick bottom sauce pot place ¼ cup of the heavy cream and heat to a scald. (Note: the term “scald”, means to heat the cream to a boil and quickly remove from the heat.)
2.	Once cream has come up, place the white chocolate in the pan with the scalded cream and allow to sit for thirty seconds.
3.	Using a whisk, stir to combine the chocolate and scalded cream.
4.	Using a stand mixed, place remaining cream and powdered sugar into the mixing bowl.
5.	With a whip attachment, whip the cream and powdered sugar, reaching soft peaks.
6.	Temper a small amount of the warm chocolate mixture into the whipped cream.
7.	Once tempered fold the remaining chocolate mixture into the whipped cream and refrigerate.
Ladyfingers:
•	7 egg yolks
•	2 oz. powdered sugar
•	7 egg whites
•	3 oz. powdered sugar
•	2 3/4 oz. all purpose flour
•	3/4 oz. cornstarch
Method:
1.	In a small kitchen aid stand mixer with a whip attachment, add yolks and 2 oz. powdered sugar, and whip at high speed until it doubles in volume.
2.	In a separate large stand mixer with a whip attachment, add egg whites and 3 oz. and whip at high speed forming firm peaks.
3.	Sift the flour and corn starch into the yolks and fold to incorporate.
4.	Fold the yolk mixture into the whipped whites in three batches, working quickly as to not reduce the volume.
5.	Place batter in a large piping bag.
6.	Line a baking sheet with parchment, and pipe the batter onto the baking sheet, creating 1” x 5” ladyfingers.
6.	Place the baking sheet in a pre heated 375° F oven, and bake for 5-6 minutes. Remove and allow to cool.
Macerated Berries:
•	1 lb. fresh strawberries, washed & quartered
•	2 oz. Culinary Traditions™ Red Mixed Berry,  thawed
•	1 cup granulated sugar
•	2 oz. white port
•	1/2 vanilla bean, split & scraped
Method:
1.	Combine all ingredients in a large mixing bowl.
2.	Cover and allow to macerate for two days, stirring occasionally.
To Assemble:
•	White Chocolate Mousse
•	Ladyfingers
•	Macerated Berries
•	3 oz. Culinary Traditions™ Red Mixed Berry,  thawed
Method:
1.	Begin by draining the berries from the macerating liquid, reserving the liquid.
2.	Fold 3 oz. of Red Mixed Berry puree together with the drained berries.
3.	Using a large trifle dish, or a large soufflé dish, begin building the trifle.
4.	Quickly dip the ladyfingers, one at a time, into the berry soaking liquid.
5.	Working quickly, create one single layer on the bottom of the dish.
6.	Next, create a single layer of white chocolate mousse, using a warm pallete knife.
7.	Next, create a single layer of the berry mixture.
8.	Repeat steps 4-7 until the dish is full.
9.	Finish the top of the trifle with a layer of the white chocolate mousse and smooth to finish.
10.	Refrigerate the trifle at least 4 hours, but overnight is the best.