Best 3 Stone Fruit Trifle With Lemon Mousse Recipes
Indulge in a delightful culinary journey with our Stone Fruit Trifle with Lemon Mousse, a tantalizing dessert that combines the vibrant flavors of seasonal stone fruits, the richness of a luscious lemon mousse, and the delicate crunch of homemade ladyfingers. This stunning trifle is not only a feast for the eyes but also a symphony of textures and flavors that will leave you craving for more. With its vibrant layers of fresh stone fruits, creamy lemon mousse, and airy ladyfingers, it's easy to see why this trifle is a showstopper at any gathering. It's the perfect dessert to impress your friends and family, and it's also a great way to use up any leftover stone fruits you may have. The recipe includes step-by-step instructions for making the ladyfingers from scratch, the luscious lemon mousse, and assembling the trifle.
Check out the recipes below so you can choose the best recipe for yourself!
STONE-FRUIT TRIFLE WITH LEMON MOUSSE
Store-bought pound cake works well in this recipe. Or take the trifle to the next level with our Almond Sponge Cake. This recipe is equally delicious with peaches, nectarines, or plums.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Number Of Ingredients 10
Steps:
- Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
- Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
- Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
- Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
- Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.
NECTARINE CLAFOUTIS
When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version calls for a stone fruit that's often underused in baking: nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
- Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
- Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
- Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
- Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.
STONE FRUIT TRIFLE WITH LEMON BALM (OR VERBENA OR MINT) CREAM
Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.
Provided by gailanng
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
- Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
Nutrition Facts : Calories 129.4, Fat 1, SaturatedFat 0.4, Cholesterol 2, Sodium 7.4, Carbohydrate 30.6, Fiber 2.7, Sugar 28.3, Protein 2.1
Tips:
- For the perfect stone fruit, choose ripe, fragrant fruit that is slightly soft to the touch.
- To easily peel the peaches, score a shallow X on the bottom of each peach and place them in boiling water for 1-2 minutes. Then, transfer the peaches to an ice bath and the skins will easily slip off.
- If you don't have fresh stone fruit, you can use frozen or canned fruit instead. Just be sure to thaw the frozen fruit before using.
- To make the lemon mousse, be sure to use cold heavy cream and whisk it until stiff peaks form. This will help the mousse to set properly.
- For a more intense lemon flavor, add a tablespoon of lemon zest to the lemon mousse.
- To assemble the trifle, start with a layer of angel food cake, then top with a layer of stone fruit, followed by a layer of lemon mousse. Repeat the layers until you reach the top of the trifle dish.
- For a beautiful presentation, garnish the trifle with fresh stone fruit, mint leaves, or whipped cream.
Conclusion:
This stone fruit trifle with lemon mousse is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its layers of angel food cake, stone fruit, and lemon mousse, this trifle is sure to be a hit with everyone who tries it.
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