Berry-Citrus Trifle
From the kitchen of CarlySilky orange curd meets warm berry compote in this elegant glass dessert. Fresh mint brightens the citrus-forward layers, while the interplay between cool, creamy curd and jammy berries hits that perfect balance of bright and indulgent.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 13 eggs
- 12/3 cup fresh orange juice
- 1Zest of 1 orange
- 11/4 cup plus 3 tablespoons sugar, divided
- 11/2 envelope unflavored gelatin
- 112 ounces frozen mixed berries
- 12 1/2 teaspoons cornstarch
- 12 1/2 tablespoons finely chopped fresh mint plus 4 mint sprigs
Instructions
In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to medium-low and set bowl over pan. (Bottom of bowl should sit above the water without touching it.) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes. Whisk in gelatin until fully dissolved. Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours. In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes. In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved. Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes. Remove from heat and stir in chopped mint; let cool completely. Spoon berry sauce evenly over curd. Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs.