Does anyone have the recipe for bagatelle?!
My grandmother use to make this when I visited her in Ottawa and my mother doesn't remember the recipe!.Www@FoodAQ@Com
Answers:
FOR THE CUSTARD
4 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
2 cups milk
1 teaspoon vanilla extract
FOR THE TRIFLE
1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
2-4 tablespoons marsala (or rum or brandy)
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar
Directions
1For the custard:!.
2Mix together sugar and cornstarch in a large saucepan!.
3Add egg yolks, and whisk to combine; then gradually whisk in milk!.
4Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes!.
5Transfer to a large bowl, and add vanilla!. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours!.
6For the trifle:!.
7Cut cake into 2" x 1" pieces!.
8Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl!.
9Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam!.
10Pour some of the custard over the berries!.
11Repeat layering, ending with custard!.
12Cover with plastic wrap, and refrigerate for at least 3 hours!.
13Remove trifle from refrigerator about 1 hour before serving!.
14Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl!.
15Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat)!.
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4 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
2 cups milk
1 teaspoon vanilla extract
FOR THE TRIFLE
1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
2-4 tablespoons marsala (or rum or brandy)
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar
Directions
1For the custard:!.
2Mix together sugar and cornstarch in a large saucepan!.
3Add egg yolks, and whisk to combine; then gradually whisk in milk!.
4Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes!.
5Transfer to a large bowl, and add vanilla!. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours!.
6For the trifle:!.
7Cut cake into 2" x 1" pieces!.
8Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl!.
9Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam!.
10Pour some of the custard over the berries!.
11Repeat layering, ending with custard!.
12Cover with plastic wrap, and refrigerate for at least 3 hours!.
13Remove trifle from refrigerator about 1 hour before serving!.
14Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl!.
15Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat)!.
16Decorate Www@FoodAQ@Com
hopefully the recipes will help you:
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