Wilson's Cedar Point Farm & Roasted Strawberry and Lemon Cream Trifles скачать в хорошем качестве

Wilson's Cedar Point Farm & Roasted Strawberry and Lemon Cream Trifles

Join Bethany as she talks about her visit out to Wilson's Cedar Point Farm in Nancy, Kentucky and walks you through making roasted strawberry and lemon cream trifles with strawberries from the farm! Recipe below. Roasted Strawberry & Lemon Cream Trifles 3 cups heavy cream 1¼ cups sugar, divided ⅓ cup lemon juice 1 cup AP flour 5 tablespoons, unsalted butter, room temperature, cut in pieces ¼ cup light brown sugar, packed 1 teaspoon vanilla extract 2 lbs strawberries, hulled and halved Kosher salt Mint, for garnish 1. Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve the sugar and salt. Cooke 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface. Chill lemon cream until it has set up to a puddinglike consistency, at least 12 hours. 2. Preheat oven to 325F. Combine flour, butter, brown sugar, vanilla, and a pinch of salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. 3. Increase oven temperature to 425F. Toss strawberries, ¼ cup sugar, and a pinch of salt on a baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly. 4. Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and crumble. Top with mint and enjoy! Recipe by: https://www.bonappetit.com/.../roaste....