Monday, December 3, 2012

Pumpkin Gingerbread Trifle with Cardamom Cream

Once again, December has snuck up on us and the Holiday Season is now in full swing!  This tends to be the time of year when you drive down the road and see one house with pumpkins and gourds out, and the next with their Christmas tree and lights proudly displayed.  The time when you aren't quite ready to put to rest all things pumpkin-flavored, but know it is time to change it up and begin mixing in the Gingerbread and Peppermint flavors.  This trifle recipe, created by our Cooking School chef, Bill Irish, is the perfect in between treat - combining the comforting flavors of pumpkin with the warm spices of homemade gingerbread.  Enjoy!

Individual Pumpkin Gingerbread Trifle with Cardamom Cream - Serves 8

For Cardamom Cream:
  • 4 cups whole milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 5 egg yolks
  • 2 tsp vanilla extract
  • 1/2 tsp ground cardamom
For Pumpkin Gingerbread
  • 2 3/4 cups all-purpose flour
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 1/2 tsp baking soda
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 2 large eggs
  • 1/2 cup molasses
  • 1 cup cooked, drained pumpkin (or canned, plain pumpkin puree)
  • 2 tsp fresh finely grated or minced ginger
  • 1/2 cup very hot water
For Whipped Cream
  • 2 cups heavy cream
  • 2 tsp confectioners' sugar (to taste)
  • Vanilla Extract (to taste)
For Cardamom Cream:
  1. Mix milk, sugar, cornstarch and salt in a medium pot and cook over med-high heat until mixture comes to a low boil.  Simmer until it thickens, about 2-3 minutes and remove from heat.
  2. In a large bowl, beat the 5 egg yolks in a medium size bowl.  Slowly temper the eggs by whisking hot milk into the yolks.  Pour the mixture back into the pot and whisk over medium heat for one minute.  Remove pan from heat and stir in vanilla and cardamom.  Pour into a bowl, cover with plastic wrap and refrigerate at least 2 hours.
For Pumpkin Gingerbread:
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9-inch square glass or ceramic cake pan.
  3. Sift dry ingredients (flour, salt, baking soda, cinnamon, cloves) together and set aside.
  4. Place sugar with shortening in a mixing bowl and cream together.  When the mixture is light and blended, add ginger and mix well.  Add eggs, molasses and pumpkin.
  5. Mix dry and wet together.  The batter will be very stiff, add hot water to thin it.  Spread the batter into the prepared pan.
  6. Bake for 40-50 minutes, until firm and toothpick comes out clean.  Cool.
For Whipped Cream:
  1. Place cream into cold mixing bowl, starting on low.
  2. When the cream firms up a bit, add vanilla and then confectioners' sugar to taste.  Your cream should be a littler stiffer than normal for this dish.
Assembling your Trifles
Take your cooled gingerbread and cut roughly into 1-inch cubes (for a more rustic look, simply break up gingerbread with your hands).  Place a tablespoon of cardamom cream at the bottom of each of the eight individual trifle dishes.  Top with some of the gingerbread and a layer of whipped cream.  Repeat the process once, ending with the whipped cream on top.

Looking for a great gift for the holidays?  Try gifting our Cooking School Gift Certificates.  We a large variety of classes year-round in our state of the art Cooking School in York, Maine.

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