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devonshire cream trifle or parfait


a fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved english treat. well worth the effort. chill time not included. see my recipe for recipe #384648 for the sponge cake.


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  1. For devonshire cream:
  2. In a small saucepan combine gelatin in 1 / 2 cup cold water
  3. Let stand 5 minutes to soften
  4. Heat and stir over medium heat till gelatin dissolves
  5. Cool
  6. In a chilled medium mixing bowl beat whipping cream
  7. The 1 / 4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form
  8. Dot not overbeat
  9. Combine cooked gelatin mixture and sour cream
  10. Mix well
  11. Fold the sour cream mixture into the whipped cream
  12. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon
  13. Meanwhile
  14. For fruit filling
  15. In a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar
  16. Let stand for 10 minutes
  17. Cut the hot milk sponge cake or pound cake into 2x1 / 2 inch strips
  18. In a 2 1 / 2 or 3 quart clear glass serving bowl
  19. A souffle dish or individual parfait glasses arrange half of the cake strips on the bottom
  20. Arrange half of the fruit on top the cake strips
  21. Sprinkle with 2 tablespoons of the brandy
  22. Liqueur or juice
  23. Spoon half of the devonshire cream on top
  24. Repeat layers
  25. Piping or dolloping remaining devonshire cream over top
  26. Cover and chill for 2 to 24 hours
  27. If using peaches or nectarines
  28. Dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring

Step 21

Total Time in Minute 45

Ingredients Count 9

cooking devonshire cream trifle or parfait

See More Relate Photo


Unflavored gelatin


Whipping cream


Vanilla extract

Sour cream

Fresh fruit

Sponge cakes

Peach brandy

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