3 oz. (6 Tbs.) unsalted butter, softened; more for the pan
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1-1/2茶匙。姜粉
1茶匙baking soda
1/2 tsp. kosher salt
1/4茶匙。地面绿色
1/4茶匙。ground cinnamon
Pinch finely ground white pepper
3/4杯砂糖
1茶匙细磨碎的柠檬皮
2个大鸡蛋,在室温下
1/2杯未硫磺的糖蜜
1/2 cup whole milk, at room temperature
对于生姜茶糖浆
1cup granulated sugar
14-inch piece fresh ginger, peeled and coarsely chopped (1/2 cup)
1个袋子强红茶,例如英语早餐
2汤匙。白兰地,例如干邑白兰地
用于填充
2/3杯起泡葡萄酒,比如阿斯蒂白葡萄汽酒
8个大蛋黄
6汤匙。砂糖
1-1/2杯重奶油
1茶匙vanilla extract
8盎司。马斯卡彭,在室温下
For assembly
6汤匙。切碎的蜜饯生姜
营养信息
卡路里(KCAL):680
脂肪卡路里(KCAL):320
脂肪(G):36
Saturated Fat (g): 20
多不饱和脂肪(G):2
Monounsaturated Fat (g): 1
Cholesterol (mg): 285
钠(MG):240
Carbohydrates (g): 80
纤维(G):1
Protein (g): 8
Preparation
做蛋糕
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×13-inch baking pan and line the bottom with parchment.
In a medium bowl, whisk the flour, ginger, baking soda, salt, allspice, cinnamon, and white pepper.
Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the molasses. Add half of the dry ingredients and mix on low speed until just combined. Add half of the milk and mix to combine. Repeat with the remaining dry ingredients and milk.
Pour 2 to 3 inches of water into a medium saucepan and bring to a simmer over medium heat. In a medium stainless-steel bowl, whisk the sparkling wine, egg yolks, sugar, and 2 Tbs. of the ginger syrup.
Meanwhile, beat the heavy cream in a large bowl with an electric hand mixer on medium high speed until it just starts to thicken. With the mixer still running, add the vanilla and 1 Tbs. of the ginger syrup. Continue beating until medium peaks form, about 2 minutes.
I have been making this trifle every year for Holiday dinner since the recipe was first published. It is truly a festive, delicious dessert and always gets a “wow” from the tasters (and I make sure that there is some leftover for the hosts. It really looks more complex than it is to make it and it has a lovely, deep balance of flavors. I’ve never needed to adjust the recipe because it works, as is. Do try!
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