Chef's Quick Tips: Pumpkin Trifle

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This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.

Pumpkin Trifle

Ingredients

Cake slices                   8-12 slices (vanilla pound cake works well)

Pumpkin Mousse*      1 Quart

Gingersnap Cookies    1 Cup (broken into small pieces)

Whipped Cream          1 Quart

Fresh nutmeg              Too taste

Method

Clear glass dish for assembling Trifle 3 qt Capacity

A Nice trifle should have visible layers of each ingredient.

Start by layering cake on the bottom of the dish, cake can overlap itself to give a good base to the trifle. Smooth layer of pumpkin mousse over the top of the cake. Layer the crushed cookies next and finally the cream. Finish trifle with a touch of freshly grated nutmeg.

Store in the fridge until ready to serve.

Alternate flavors of cake , cookies , or mousse can always be used to create and interesting dessert/

123 Mousse* Pumpkin

Instant Vanilla pudding           1 packet

Heavy Whipping cream          2 Cups

Pumpkin Puree*         3 oz (6 Tablespoons)

Combine all ingredients and whip on medium until mixture becomes light and thick 2-3 minutes.

Any flavor of pureed fruit or jam can be substituted in this recipe for the Pumpkin.

 

Contact:

Susanne Berne

Pastry Chef Bianco Rosso

Wilton and Trumbull

https://www.biancorossorestaurantandbar.com/

 

 

 

 

 

 

 

 

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