Paired with a Porter
Good morning and happy almost Friday everyone! It has been such a long week. It is officially the last week of the semester (except for next week’s finals), and I couldn’t be more excited. Getting back into the school mode has proven to be quite the challenge after working from home for so long, but it has also been super exciting as well. I definitely have felt a sense of accomplishment these past few months, and I’m really excited to continue throughout the summer and next year. Even though I haven’t had AS MUCH time to cook and bake, I have had the chance to whip up a few things lately, and because the end of the semester is almost here, I thought I’d reward myself with these strawberry and cream trifles!
If you love super creamy and springy desserts, this one is for you. It is so luscious you guys. The strawberries really have a spunky pop of flavor from the fragrant chamomile, and the custard is so light and the perfect compliment to the strawberries. This recipe is a must for the upcoming warmer months, and I hope you enjoy it as much as I do!
Beer At first I had a really difficult time pairing these trifles with a beer. There are definitely a couple of different ways you can go depending on your preferred tastes. A Quad or Trippel would be the perfect pairings if you like these styles of beer. If their Belgian-ness is too much for you, then a porter will do the trick. A porter tends to have maltier characteristics and gives you a really creamy mouthfeel that will really compliment the smooth texture of the custard. Whichever way you go, pairing with the perfect beer is a must!
Strawberry and Cream Trifles
Justine
Yields 8-12
Inactive time: about 4 hours
20 minPrep Time
25 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 1 1/2 pounds strawberries, hulled (half of them sliced)
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon ground chamomile flowers
- 4 egg yolks
- 1/2 cup brown sugar + 1/4 cup
- 3 tablespoons cornstarch
- 1 cup whole milk
- 3 ounces softened cream cheese
- 6 ounces softened goat's cheese
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup heavy cream
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
- store-bought angel food cake, cubed
Instructions
- In a medium bowl combine the half of the strawberries that aren't sliced, granulated sugar, lemon juice, and chamomile. Toss to combine and place in the fridge to marinate for an hour.
- Remove from the fridge and transfer the berries to a heavy-bottomed saucepan. Cook on medium heat for about 15 minutes or until the strawberries begin to break down and it starts to look jam-like. Break down the strawberries with a wooden spoon if needed. Stir in the sliced strawberries and transfer to an airtight container. Refrigerate until you are ready to serve.
- Whisk together the egg yolks, 1/2 cup brown sugar, and cornstarch. Set aside.
- In a heavy-bottomed saucepan, add the milk and remaining 1/4 cup brown sugar. Whisk and bring to a low boil. Remove from heat.
- Temper the milk into the egg yolk mixture by adding a tablespoon at a time, whisking after each addition. After you've added about 2-3 tablespoons, very slowly pour the rest of the milk into the mixture. Whisk continuously and transfer back to the saucepan.
- Bring the mixture to a simmer and allow the custard to thicken. Be careful not to over simmer or clumps may form. Strain the custard through a mesh strainer, whisk in the lemon juice, vanilla extract, salt, cream cheese and goat's cheese, cover, and refrigerate to thicken. This will take between 2-4 hours.
- Meanwhile, prepare your whipped cream.
- Combine the heavy cream, confectioner's sugar, and vanilla extract in a large bowl. Mix with a hand mixer until the mixture is thick. Cover and refrigerate.
- When the custard has slightly thickened and chilled, fold in half of the whipped cream gently. At this point you may place it back in the fridge to chill some more or start assembling your trifles.
- Assemble your trifles by layering strawberry and chamomile jam, vanilla custard, whipped cream, and angel food cake in small jars or glasses. Serve immediately and enjoy!
Adapted from Sweet Sugar Sultry Spice.
