Cherry and Raspberry Trifle Pie
- Preparation 45 minutes
- Cooking 20 minutes
- Cooling 3 hours
- Cervings 8
Ingredients
Crust
- 1 ¼ cups (156 g) graham cracker crumbs
- ¼ cup (57 g) melted unsalted butter
- 1 tbsp (13 g) sugar
Pastry Cream
- ½ cup (105 g) sugar
- 6 tbsp (54 g) cornstarch
- 4 egg yolks
- ½ tsp (2.5 ml) vanilla extract
- 2 ½ cups (625 ml) milk, warm
Whipped Cream
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp (16 g) icing sugar
Garnish
- 1 cup (135 g) pitted and halved fresh cherries
- ¼ cup (60 ml) raspberry jam
- 4 ladyfinger cookies, each cut into 4 pieces
- ¼ cup (60 ml) milk
Instructions
Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C)
- In a bowl, combine all the ingredients.
- Press onto the bottom and around the edges of a 9-inch (23 cm) pie plate with a removable bottom.
- Bake for 10 minutes or until the crust is golden brown.
- Let cool completely on a wire rack.
Pastry Cream
- In a saucepan off the heat, whisk together the sugar and cornstarch.
- Stir in the egg yolks and vanilla.
- Whisk in the warm milk.
- Stir over medium heat until the first sign of a boil.
- Strain, if needed.
- Pour into a bowl, cover with a sheet of plastic wrap directly on the surface of the cream and refrigerate until completely chilled.
Whipped Cream
- In a bowl, whip the cream and icing sugar with an electric mixer until stiff peaks form.
- Set aside.
Garnish
- In a bowl, combine the cherries and jam. Set aside.
- Beat the chilled pastry cream with an electric mixer to soften it.
- Spread half of the pastry cream into the crust.
- In a bowl, quickly dip 8 ladyfinger pieces in the milk and scatter over the pastry cream.
- Cover with half of the whipped cream.
- Top with half of the fruit mixture. Repeat the layers with the remaining ingredients.
- Refrigerate for at least 2 hours before serving.
Red Pineapple Carpaccio
- Preparation 25 minutes
- Resting 6 to 48 hours
- Servings 8
Ingredients
- 1 pineapple
- ½ cup (125 ml) freshly squeezed pomegranate juice (about 2 pomegranates)
- 1 tbsp (15 ml) canola oil
- ¼ tsp (1 ml) vanilla extract
- 1 ½ cups (170 g) fresh raspberries
- Cup (62 g) whole red candied peanuts
Instructions
- On a work surface, peel the pineapple and cut lengthwise into 4 long quarters
- Remove and discard the pineapple core from the quarters
- Place the quarters and the pomegranate juice in a sealable plastic bag.
- Seal the bag.
- Refrigerate for 6 to 48 hours.
- In a small bowl, combine the oil and vanilla.
- Set aside.
- Drain the pineapple and keep the juice aside.
- Cut the quarters into ¼-inch (5 mm) thick slices.
- Divide among 8 plates or arrange on a large serving platter.
- Garnish with the raspberries and peanuts.
- Drizzle with a little of the reserved juice and a few drops of vanilla oil.
Notes
- To colour the pineapple, fresh pomegranate juice is much better than store-bought juice.
- For more information on how to extract the juice of this fruit, go to ricardocuisine.com.
- Red candied peanuts, also called burnt peanuts, are coated with a sugar mixture.
- For a healthier alternative, you can replace them with pomegranate