FOR GINGERBREAD
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 ts Ground ginger
1 ts Ground cinnamon
1/8 ts Ground cloves
1/4 ts Ground allspice
1/4 c Unsalted butter; softened
1/2 c Sugar
1/3 c Unsulfured molasses
2 tb Vegetable oil
2 lg Eggs
FOR BLUEBERRY SAUCE
1 1/2 lb Frozen blueberries (about 5
-cups)
3/4 c Sugar
1/2 c Water
1 tb Fresh lemon juice
FOR LEMON MOUSSE
8 lg Egg yolks
1 c Sugar
3/4 c Fresh lemon juice (from
-about 3 large lemo
7 tb Unsalted butter, cut into
-pieces and softened
1 tb Freshly grated lemon zest
-(from about 2 large lemons)
1 c Well-chilled heavy cream
GARNISH
Fresh lemon zest, removed
-with a vegetable peeler
-and cut into julienne
-strips
Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-roll
pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper. Butter and flour paper,
knocking out excess flour.
In a bowl whisk together flour, baking soda, salt and spices. In a large
bowl with an electric mixer beat together butter, sugar, molasses, and oil
until combined well. Beat in eggs, 1 at a time, beating well after each
addition, and add flour mixture, beating until batter is combined well.
Spread batter evenly into prepared pan and bake in middle of oven 15
minutes, or until gingerbread springs back when pressed lightly. Invert
gingerbread onto a rack and cool completely. Peel off wax paper.
Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut
gingerbread into 1/2-inch cubes.
Make blueberry sauce: In a small saucepan simmer sauce ingredients,
stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2
cups. Cool sauce completely and chill, covered. Blueberry sauce may be made
2 days ahead and chilled, covered.
Make lemon mousse: In a heavy saucepan whisk together yolks and sugar. Add
lemon juice and butter and cook over moderately low heat, whisking
constantly, until butter is melted completely. Cook mixture, whisking
constantly, until it just reaches the boiling point and is thickened (do
not let mixture boil), 7 to 12 minutes more.
Strain lemon mixture through a fine sieve into a bowl. Stir in zest and
cool mixture completely, its surface covered with plastic wrap. Chill
mixture until cold, about 2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff
peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and
fold in remaining cream gently but thoroughly. Chill mousse, covered, at
least 3 hours or overnight. Mousse may be made 2 days ahead and chilled,
covered.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1
1/2 cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass
and spoon 2 heaping tablespoons sauce
over each layer of mousse. Repeat layering with all but about 1 cup
gingerbread and remaining mousse and blueberry sauce. Alternatively, a
large trifle can be made in a 3-quart bowl by layering ingredients in same
order.
Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with
zest.
Yield: 8 serving
Yields
1 Servings
