From the kitchen of One Perfect Bite...This is one of those desserts that can be as plain or fancy as you wish. Most people call them trifles, but I prefer to call them puddings because they are such homely creations. While I like to prepare them using components I've made from scratch, they will work quite nicely with a purchased cake, instant pudding and whipped topping. If I'm trying to impress, I take the high road and make the cake, syrup, pudding and flavored cream myself, but I have been known to lower my standards and let General Mills assist me in the kitchen. I'm in the midst of clearing the pantry and refrigerator to ready them for spring. I have a rather large supply of blueberries that I have to work my way through and this dessert is a nice way to use them. While not usually considered to be winter fare, we had sunshine for a while today, and those blueberries had my name on them, so in no time at all I had this pudding on my table. Here is how it's made. I've also included recipes for its components for those of you who might want to make it from scratch.
Lemon and Blueberry Pudding...from the kitchen of One Perfect Bite
1 large angel food cake
1 cup lemon syrup (see below)
3 cups lemon pudding (see below)
3 cups lemon whipped cream (see below)
1 pint blueberries
Cut cake into 2-inch layers. Brush with lemon syrup, then cut into 2-inch cubes. Place 1/3 of cubes into bottom of a trifle dish or large glass bowl. Sprinkle with 1/3 of blueberries. Using 1/3 of pudding, drop large spoonfuls over blueberries, then fill in gaps alternating with large spoonfuls of whipped cream. Repeat layers twice, ending with a layer of whipped cream.
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
3/4 cup granulated sugar
1/4 cup cornstarch
2-1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch of salt
1/2 cup fresh lemon juice
2 tablespoons butter, softened
1) Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon.
2) Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 4 -6 servings.
Lemon Whipped Cream
1-1/2 cup heavy cream, chilled
4-1/2 tablespoons powdered sugar
1 tablespoon fresh-squeezed lemon juice
3 teaspoons finely grated lemon zest
Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.
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