Prepared by Chef Tami Vincent
http://www.kneadersbakery.com/
Vanilla Lemon Pudding Layer
Ingredients:
- 2 cups sugar
- ¼ cup plus 2 Tab. cornstarch
- 1 tea. salt
- 8 egg yolks, beaten
- 1 cup water
- ½ cup fresh lemon juice
- ½ cup butter
- 2 teaspoons vanilla extract
In a large saucepan, combine sugar, cornstarch and salt, until incorporated.
Add egg yolks and water to sugar mixture, whisking well to incorporate.
Cook over medium heat, stirring often, until mixture thickens, 15 – 20 minutes.
Remove from heat add lemon juice, butter and vanilla, incorporate.
Cover with cling film directly on top of the pudding.
Refrigerate for at least 2 hours.
Whipped Cream Layer
Ingredients:
- ½ - ¾ cups powdered sugar. (Sweeten to taste)
- 4 cups heavy whipping cream
In a large mixing bowl, beat cream and sugar at high speed with an electric mixer until soft peaks form.
Add vanilla and beat until stiff peaks form. Set aside.
Blueberry Trifle
Ingredients:
- Pudding from above or packaged pudding mix
- Whipped cream from above or6 cups Cool Whip
- 1 loaf of Kneaders Blueberry Lemon Bread
- 6 cups fresh blueberries plus blueberries to garnish
In the bottom on the trifle bowl layer half of the blueberry bread broken into bite size pieces.
Top with 3 cups fresh blueberries.
Top with half of the whipped cream.
Top with 2/3’s of vanilla pudding
Top with 3 cups fresh blueberries
Top with remaining blueberry bread broken into bite size pieces. .
In a bowl combine remaining lemon mixture and whipped cream. Folding gently to combine.
Spread over blueberry bread.
Garnish with additional blueberries.
