Sweets & Desserts Strawberry
December 21, 2016
Recipe Credit: Chef Robert Carter
1/3 cup Bonne Maman Strawberry Preserves
2 tbsp plus 1/3 cup orange juice, divided
1 qt strawberries, halved
Sugar to taste
3 cups heavy cream
2 tsp vanilla extract
1/4 cup powdered sugar
1 lb fresh pound cake
In a small saucepan, heat strawberry preserves and 2 Tbsp orange juice until melted into a liquid.
Place strawberries in a medium bowl. Pour melted jam over the strawberries and toss well. Check for sweetness and add sugar if necessary.
Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add vanilla extract and powdered sugar. Continue to whip until stiff peaks form.
With a biscuit cutter, cut pound cake into 12 rounds. Brush each round with remaining orange juice.
Assemble mini-trifles in Le Creuset mini cocottes or empty Bonne Maman jars. Place one cake round on the bottom, followed by marinated strawberries, then whipped cream. Repeat once more.
Refrigerate at least 1 hour before serving.
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