Criollo’s Citrus Trefoil Trifle Criollo

Ingredients

Trefoil Flour Citrus Curd 1 box Trefoils Cookies (Process 2 large Eggs until a fine powder is formed. Store 3 large Egg Yolks in an airtight container.) ½ cup Granulated Sugar ½ cup Citrus Juice (your choice) Trefoil Cookie Streusel ½ Tablespoon Citrus Zest 1 ½ cups Trefoils Flour 3 Tablespoons Unsalted Butter ½ cup All Purpose Flour Small pinch of kosher salt ½ cup cold Unsalted Butter, cubed ½ cup Granulated Sugar Candied Citrus Zest 1 cup Lemon Syrup Whipped Cream 1 Orange 1 cup Heavy Cream 2 Lemons 2 tsp Confectioner’s Sugar 3 Limes ¼ tsp Vanilla Bean Extract

RECIPE TREFOIL COOKIE STREUSEL In a mixer fitted with a paddle attachment: Mix all Dry Ingredients together on the lowest speed. Add the cubed Butter, one Tablespoon at a time. Mix until a course crumble forms. Bake in an oven that has been preheated to 350 degrees for 6-8 minutes, until golden around the edges. Cool for about 5-10 minutes, then crumble up the cookie using two

Criollo’s Citrus Trefoil Trifle | Criollo | Chef: Hillary Wamble 2015 forks (or your hands, but be careful – it may be hot.) Bake an additional 4-6 minutes, checking every 2 minutes – until a dark golden-brown. Allow to cool completely, and store in an airtight container.

CANDIED CITRUS ZEST Wash and dry the fruit. Remove the zest in strips from the fruit, using a vegetable peeler. Remove any excess pith from the strips, using a paring knife and carefully scraping away from yourself. Then julienne the zest into thin strips. Blanch the strips of zest in rapidly boiling water for 2 minutes. Drain and pat dry with a clean kitchen towel. Bring the Lemon Syrup to a boil in a small saucepan. Add the julienned zest to the syrup. Bring back to a boil and simmer for about 3 minutes. Remove from the heat, and allow to cool. Store in the syrup in an airtight container. They will keep for up to one month.

CITRUS CURD Whisk all the ingredients together in a medium saucepan over medium heat. Cook stirring constantly just until mixture comes to a boil. Strain into a bowl. Cover the surface with plastic wrap and refrigerate.

WHIPPED CREAM In a medium-sized mixing bowl, whisk the Confectioner’s Sugar and the Vanilla Bean Extract into the Heavy Cream. Continue whisking until the cream has thickened. Store in an airtight container, in the refrigerator.

ASSEMBLY Start with the Trefoil Cookie Streusel, and add about 2-3 Tablespoons to the bottom of each glass. Pipe a thin layer of Whipped Cream on top of the Streusel. Pipe an equally thin layer of Citrus Curd on top of the Whipped Cream. Continue with Steps 1-3, until you have 9 layers in your glass tumbler. Top the Trifle with some more Whipped Cream, and garnish with a little Citrus Zest. Enjoy immediately, or store wrapped in the refrigerator for up to 3 days.

Criollo’s Citrus Trefoil Trifle | Criollo | Chef: Hillary Wamble 2015