http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fwhite_chocolate-gingerbread_trifle 2026-04-10T10:57:09Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/white_chocolate-gingerbread_trifle&diff=710&oldid=prev 2014-04-27T20:37:15Z

<p>Created page with &quot;Makes: 1 trifle Active Time: 50 minutes Total Time: 3 hour 15 minutes From: http://www.bhg.com/recipe/pudding/white-chocolate-gingerbread-trifle/ =Ingredients= 2 cups all-pu...&quot;</p> <p><b>New page</b></p><div>Makes: 1 trifle<br /> <br /> Active Time: 50 minutes<br /> <br /> Total Time: 3 hour 15 minutes<br /> <br /> From: http://www.bhg.com/recipe/pudding/white-chocolate-gingerbread-trifle/<br /> <br /> =Ingredients=<br /> <br /> 2 cups all-purpose flour<br /> <br /> 1 1/2 teaspoons baking soda<br /> <br /> 1 tablespoon ground ginger<br /> <br /> 1 teaspoon ground cinnamon<br /> <br /> 1/2 teaspoon salt<br /> <br /> 1 cup molasses<br /> <br /> 3/4 cup water<br /> <br /> 1/2 cup unsalted butter<br /> <br /> 1/4 cup firmly packed brown sugar<br /> <br /> 2 eggs<br /> <br /> 4 egg yolks<br /> <br /> 2 eggs<br /> <br /> 1/2 cup sugar<br /> <br /> 1/2 cup lemon juice<br /> <br /> 2 ounces white chocolate, chopped<br /> <br /> 1 cup whipping cream<br /> <br /> 1 12 ounce bag cranberries<br /> <br /> 1/2 cup water<br /> <br /> 1/3 cup sugar<br /> <br /> 1 1/2 cups sliced strawberries<br /> <br /> 2 tablespoons silvered candied ginger<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan, then line bottom of pan with parchment paper. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, and salt; set aside.<br /> == Step 2 ==<br /> In a small saucepan heat the molasses, water, butter, and brown sugar until hot, stirring until butter and brown sugar are melted. In a large bowl whisk the 2 eggs until blended. Slowly whisk in the molasses mixture. Stir in flour mixture. Pour batter in prepared pan. Bake for 25 to 30 minutes, until a skewer inserted near center comes out clean. Cool gingerbread in pan. Remove from pan. Tear two-thirds of the cake into pieces (about 7 cups). Set aside until ready to assemble trifle.<br /> == Step 3 ==<br /> In a bowl whisk together egg yolks, whole eggs, sugar, and lemon juice. Transfer to a heavy medium-size saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened. If mixture becomes lumpy, whisk until smooth. Remove from heat.<br /> <br /> == Step 4 ==<br /> Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.<br /> <br /> == Step 5 ==<br /> In a large mixing bowl beat whipping cream until soft peaks form. Remove, cover, and chill 1/2 cup of the whipped cream to use as topping. Fold remaining whipped cream into cold Lemon-White Chocolate Cream; refrigerated until ready to assemble trifle.<br /> <br /> == Step 6 ==<br /> In a medium saucepan combine cranberries, water, and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries are soft. Cool completely. Stir in strawberries.<br /> <br /> == Step 7 ==<br /> LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.<br /> <br /> LAYER 2 Evenly top with pieces of Homemade Gingerbread.<br /> <br /> LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.<br /> <br /> LAYER 4 Top with Cranberry Compote.<br /> <br /> LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger.</div>

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