Eggnog Trifle
Recipe courtesy of Mayra Maldonado, Pastry Chef, Colonial Country Club, Fort Myers, Fla.
Ingredients
- Ingredients for the Bavarian Cream
- milk - 7 oz.
- heavy cream - 7 oz.
- ½ bean + ½ bean vanilla bean
- egg yolks - 2.4 oz.
- gelatin - 0.3 oz.
- heavy cream - ½ quart, soft peaks
- ground nutmeg - 1 Tbps.
- Ingredients for the White Rum Gelee
- simple syrup - 6 oz.
- white rum - 2.5 oz.
- powdered gelatin - 0.3 oz., softened
- Ingredients for the Oatmeal Streusel Topping
- all-purpose flour - 6 oz.
- cinnamon - 1 tsp.
- nutmeg - 2 tsp.
- salt - 1/4 tsp.
- brown sugar - 2 oz.
- granulated sugar - 1 oz.
- oats - 4 oz.
- butter - 5 oz., chopped, cold
- Ingredients for the Rum Ice Cream Base
- milk - 8 oz.
- heavy cream - 7 oz.
- Meyer’s Dark Rum - 4 oz.
- vanilla bean - 1/2 tsp.
- egg yolks - 3 oz.
- granulated sugar - 8 oz.
Instructions
Procedure for the Bavarian Cream
- Heat milk, heavy cream, sugar and vanilla with 1 oz. sugar.
- Whip yolks with 2 oz. sugar to ribbon stage.
- Temper to 185° F. Add bloomed gelatin to melt.
- Strain. Cool down in ice bath to room temperature.
- Fold anglaise with whipped heavy cream.
- Divide mixture in half.
- To one half, add nutmeg to make nutmeg Bavarian for the first layer. Portion 4 oz. of mixture into bottom of wine glass. Chill until set.
- Add remaining 1/2 vanilla bean to the other half of the mixture. Keep chilled until needed.
Procedure for the White Rum Gelee
- Bring simple syrup and white rum to a quick boil.
- Add bloomed gelatin to hot syrup. Strain.
- Cool down in ice bath to room temperature.
- Pour in mold immediately.
Procedure for the Oatmeal Streusel Topping
- Mix all dry ingredients together in stand mixer.
- On low speed, add cold butter.
- Mix until combined.
- Bake at 375° F for 10 minutes.
Procedure for the Rum Ice Cream Base
- Bring milk, heavy cream, and dark rum to a boil.
- In a separate bowl, mix together vanilla bean, yolks and sugar.
- Temper egg mixture with hold milk. Return to heat and cook to 185° F.
- Strain and chill over ice bath.
- Churn cold mixture, following ice cream machine manufacturer’s instructions.
Assembly
- Pour 4 oz. nutmeg Bavarian mixture to bottom of wine glass. Chill until firm (about 10 minutes).
- Add 2 oz. rum gelee to nutmeg mixture and chill until firm (about 10 minutes).
- For the next layer, add 4 oz. of vanilla bean Bavarian cream. Chill for at least 1 hour to fully set.
- Add crumbled streusel, whipped cream and fresh raspberries to the top of firm mousse.
- Top with a quenelle of rum ice cream and a cinnamon stick for garnish.
- Finish the top with tempered chocolate disk.
