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Water Grill’s strawberry trifle

Time 1 hour 30 minutes
Yields Serves 6, ideal for sharing
Water Grill’s strawberry trifle

Buttermilk pastry cream

1

In a mixer, whisk together the egg yolks, sugar, cornstarch and vanilla seeds. Slowly add the buttermilk, whisking to combine.

2

Place the bowl over a saucepan of simmering water and heat the mixture, whisking until it thickens.

3

Return the bowl to the mixer and mix until the mixture has cooled to lukewarm. Beat in the butter and Grand Marnier. Strain through a fine sieve. Place in a bowl, cover with plastic wrap and refrigerate until completely cooled.

Buttermilk cake

1

Heat the oven to 325 degrees. Using a mixer with the paddle attachment, cream together the butter and sugar. Beat in the eggs one at a time and then add the vanilla.

2

In a separate bowl, sift together the flour, baking powder, soda and salt.

3

Add half the buttermilk to the creamed mixture and mix well. Add half the dry ingredients, then the remaining buttermilk and mix. Add the remaining dry ingredients and mix.

4

Line a 13- by 9-inch baking pan with parchment and spray with nonstick spray. Spread the batter in the pan. Bake at 325 degrees for 16 to 25 minutes until a wooden pick comes out clean. Cool slightly, then remove the cake from the pan and cool completely before cutting.

5

Using a cookie cutter, cut the cake into 12 (2- to 3-inch) rounds, selecting a size that fits snugly into the glasses you’ll layer the trifles in.

Strawberry compote

1

Clean the berries and dice into half-inch pieces. In a saucepan, cook the berries with 4 tablespoons sugar over medium heat, stirring occasionally, until tender and a syrup has formed, about 3 minutes.

2

Taste and add the remaining sugar if needed. Add the Grand Marnier. Remove the compote from the heat, transfer it to a bowl and cool completely. Makes about 2 cups.

Sugar syrup

1

Combine the sugar and water in a small saucepan and bring to a boil. Remove it from the heat and let it cool completely, then add the Grand Marnier. Makes about three-fourths cup.

Assembly

1

In a large bowl, work the pastry cream with a spatula until softened, then fold in the whipped cream.

2

In each of 6 (8-ounce) Pilsener glasses, place 1 teaspoon strawberry compote, then, using a pastry bag with no tip, or a spoon, add a half-inch layer of pastry cream. Brush each cake round with the sugar syrup. Place one round in each glass on top of the cream. Add a layer of sliced strawberries.

3

Repeat the layering of compote, cream and cake. Finish with cream and top with more strawberry slices.


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