RECIPE

Cranberry Trifles

Learn how to make this decedant desert, courtesy of ATCO's Blue Flame kitchen.

The CBC Turkey Drive and ATCO's Blue Flame Kitchen team up to show you how to make a delicious holiday desert -- cranberry trifles. Watch  as she runs you through how to make this sweet treat. 

Ingredients:

4 cups fresh or frozen cranberries

 2 1/2 cups milk (2%)

1 cup granulated sugar

 3 tbsp salted butter, softened

1 whole vanilla bean

1/2 cup all-purpose flour

1 cup water

 2/3 cup orange juice

4 slices fresh ginger, 1/4 inch thick

2 tbsp Grand Marnier or other orange liqueur

6 large egg yolks

12 ladyfingers, each cut into 4 pieces

1/2 cup granulated sugar

Dark chocolate shavings

Combine cranberries, 1 cup sugar, water and ginger in a medium non-reactive saucepan. Bring to a boil over medium heat.

Reduce heat and simmer, uncovered, stirring occasionally, until cranberries pop and mixture thickens, about 8 - 10 minutes. Remove from heat; remove and discard ginger.

Transfer cranberry mixture to a bowl and cool to room temperature, stirring occasionally. Refrigerate until cold.

Meanwhile, to prepare pastry cream, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Place beans and egg yolks in a stand mixer fitted with a wire whip. Using medium speed, beat for 1 minute.

Gradually beat in 1/2 cup sugar and continue beating for 2 minutes. Using medium-high speed, beat for 3 minutes.

Add flour. Using low speed, beat just until combined. Gradually beat in milk and continue beating for 1 minute.

Pour egg yolk mixture into a medium non-reactive saucepan and cook, stirring, over medium heat, until slightly thickened, about 5 minutes.

Bring to a simmer, whisking occasionally. Reduce heat and cook, whisking, until thickened, about 4 -5 minutes. Remove from heat.

Force egg yolk mixture through a sieve into a heatproof bowl. Add butter, whisking until melted.

Cool to room temperature, whisking occasionally. Refrigerate until cold.

Combine orange juice and Grand Marnier in a small bowl. Working with one piece at a time, dip ladyfinger pieces into orange juice mixture, turning to coat completely; discard any remaining orange juice mixture.

To assemble trifles, place 3 coated ladyfinger pieces into each of 8 parfait glasses or wine goblets. Layer about 2 tbsp cranberry mixture and about 2 tbsp pastry cream in each glass. Repeat layering with remaining coated ladyfinger pieces, cranberry mixture and pastry cream.

Cover and refrigerate for at least 1 hour or up to 24 hours. Sprinkle with chocolate shavings. Serves 8.

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