 | White Peach & Blackberry TrifleServings: 10 Andrea Alvarez / Pastry Chef |
| For the White Peach Pastry Cream: | |
| • | 1 1/2 cups The Perfect Purée White Peach Puree, thawed |
| • | 2 cups milk |
| • | 1 vanilla bean, split |
| • | 1 tsp. salt |
| • | 1 oz. flour |
| • | 4 1/2 oz. sugar |
| • | 1 1/2 oz. cornstarch |
| • | 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. |
| Assembly: | |
| • | White Peach Pastry Cream |
| • | The Perfect Purée Blackberry Puree, thawed |
| • | Homemade or store-bought ladyfingers, sponge cake, or angel food cake |
| Method: | |
| 1. | Layer each ingredient separately beginning with the Blackberry Puree, then the ladyfingers or cake 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. |
| Serving Suggestions: | |
| Make sure to serve this trifle in a glass dish to highlight the colors and layers. Use small cocktail glasses such as martini or small cordial glasses. | |