Ingredientes para Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce
- 4 large egg yolks
- 2 cups whole milk
- 1 1/2 cups granulated sugar, 2 tablespoons powdered sugar
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1 1/2 cups heavy whipping cream
- 1/2 cup canned pumpkin puree
- 2 medium Fuji apples
- 2 medium Bosc pears
- 1 tablespoon fresh lemon juice
- 24-30 ladyfingers
- 1/4 cup dry sherry
- whipping cream
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Cómo preparar Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce
- **Cinnamon Pastry Cream:**
- Whisk together 4 large egg yolks and 1/2 cup (120ml) milk in a large bowl.
- Add 1/2 cup (100g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- Whisk until the sugar dissolves completely.
- In a heavy medium saucepan, bring 1 1/2 cups (360ml) milk to a simmer over medium heat.
- Gradually whisk the hot milk into the yolk mixture.
- Pour the combined mixture back into the saucepan.
- Cook, stirring constantly, until the custard thickens and boils (about 2 minutes).
- Transfer to a medium bowl.
- Stir in 2 tablespoons (30g) unsalted butter until melted.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until completely cold (about 2 hours).
- **Pumpkin Caramel Sauce:**
- Melt 1/4 cup (50g) unsalted butter in a heavy small saucepan over medium heat.
- Add 1 cup (200g) granulated sugar and cook, stirring constantly, until the mixture is a deep amber color (about 8 minutes).
- Reduce heat to medium-low.
- Carefully pour in 1/2 cup (120ml) heavy cream (be cautious of splattering).
- Stir until the caramel bits dissolve (about 2 minutes).
- Stir in 1/2 cup (120g) pumpkin puree.
- Stir until heated through.
- Refrigerate until completely cold (about 2 hours).
- **Roasted Fruit:**
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 2 medium apples (peeled, cored, and sliced), 2 medium pears (peeled, cored, and sliced), and 1 tablespoon lemon juice.
- Place 2 tablespoons (30g) unsalted butter on a rimmed baking sheet.
- Heat in the oven until the butter melts and begins to brown (about 5 minutes).
- Add the fruit to the baking sheet and toss with the melted butter.
- Roast until the fruit is soft and golden, turning with a metal spatula every 15 minutes (about 1 hour).
- Cool the fruit on the baking sheet.
- **Assembly:**
- Place ladyfingers, flat side up, on a baking sheet.
- Brush with sherry (about 1/4 cup).
- Line the bottom of a 2- or 3-quart glass trifle dish with a single layer of sherry-soaked ladyfingers (flat side up).
- Line the bottom edge with 1 row of ladyfingers, sherry side in, pressing gently against the dish.
- Spoon half of the pastry cream into the lined dish and smooth the top.
- Top with half of the roasted fruit.
- Drizzle with 1/2 cup of the pumpkin caramel sauce.
- Repeat layers: Line the edge with a second row of ladyfingers, then cover the fruit with a single layer of ladyfingers.
- Spoon the remaining pastry cream over.
- Cover with the remaining roasted fruit.
- Drizzle with the remaining 1/2 cup of pumpkin caramel sauce.
- Line the edge with a third row of ladyfingers if desired.
- Refrigerate for at least 6 hours to allow flavors to meld.
- Whip 1 cup (240ml) heavy cream, 2 tablespoons (25g) powdered sugar, and 1 teaspoon vanilla extract in a bowl until stiff peaks form.
- Transfer to a pastry bag fitted with a large rosette tip (optional).
- Drizzle the whipped cream with 2 tablespoons of caramel sauce.
- Brush a few pear slices with lemon juice and arrange decoratively on top of the whipped cream.
- Serve, passing the remaining caramel sauce separately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
181g
Fat
107g
Carbs
23g
