Stone Fruit Trifle With Lemon Balm Or Verbena Or Mint Cream Recipes

STONE FRUIT TRIFLE WITH LEMON BALM (OR VERBENA OR MINT) CREAM

Steps:

• Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
• Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

FRESH MINT AND MELISSA (LEMON BALM) TEA - TISANE- INFUSION

Steps:

• Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
• Let steep for about five minutes.
• Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!

TROPICAL FRUIT TRIFLE

Steps:

• Make cake according to Recipe #17617 directions.
• Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
• Combine well-drained crushed pineapple and pudding, set aside.
• Crumble about 1/4 of cake into trifle dish or very deep bowl.
• Top with 1/3 of pudding mixture.
• Arrange sliced bananas in a layer on top of pudding.
• Place kiwis on top of bananas.
• Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
• Decorate the top with kiwis and pineapple chunks or rings.

STONE-FRUIT TRIFLE WITH LEMON MOUSSE

Steps:

• Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
• Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
• Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
• Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
• Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.