Cranberry Curd Trifle

Countdown to Christmas #7: Cranberry Curd Trifle

From now until December 24, we’ll be counting down the days until Christmas by sharing a special series of sweet treats and savory snacks from the Coho Restaurant kitchen. Let us know what’s cooking in yours this holiday season!
Cranberry Curd Trifle You may need to adjust the volume of three core layers depending on the container you wish to fill. 6-8 cups Orange Olive Oil Cake Cranberry Curd 24 oz cranberries 2 cups sugar Juice and rind of two oranges 8 oz softened butter 4 eggs plus 4 egg yolks In a saucepan over medium heat, simmer cranberries, sugar, orange juice and rind until berries have popped and softened, about 10 minutes. Transfer to a food mill or mesh sieve and drain liquid into a bowl, pressing and stirring to remove as much liquid as possible. Discard solids and whisk butter into the warm reserved liquid. Beat eggs and egg yolks lightly. Slowly whisk one cup of the warm liquid into the eggs to temper, then combine all. Return mixture to the saucepan and cook over low heat until thickened, about 10 minutes. Cool to room temperature and then use immediately or cover with plastic wrap pressed against the surface and refrigerate. Orange Ricotta Whip 3 cups ricotta cheese 2 cups whipping cream zest of one orange 1/2 tsp orange extract 1/2 cup powdered sugar (or more to taste) Stir ingredients together and then increase the speed of mixer to make a firm whipped cream. Cranberry Curd Trifle To assemble the trifle, layer portions of the cake, curd, and cream in a clear glass dish, ending with the orange ricotta whip and then garnish as desired. (May we suggest some candied cranberries?)
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