Chef Jackie Henry from the Embassy Suites in Loveland shows us how to make Prosecco Peach & Garden Zucchini Bread Trifle.
Prosecco Peach & Garden Zucchini Bread Trifle
1 qt. half &half
1Ž2 cup sugar
1/3 cup cornstarch
1Ž4 teas salt
1Ž2 vanilla bean
1 Tbl butter
Combine cream, 1Ž4 cup sugar, salt and vanilla.
Bring to a simmer.
Whisk rest of sugar, egg and cornstarch in a large bowl.
Slowly pour hot cream mixture into egg mixture.
Cook while stirring until the mixture thickens and coats the back of a spoon.
Remove from heat.
Stir until combined.
Gluten-free Zucchini Bread
Yield: 9×5 loaf pan
1Ž2 cup vegetable oil
1 cup sugar
2 teas gluten-free vanilla
1 1Ž2 cups freshly shredded zucchini
1Ž4 teas baking powder
1Ž2 teas baking soda
1 teas cinnamon
1Ž4 teas ground clove
1 1Ž2 cups all purpose gluten free flour mix
1 teas xanthan gum
1 cup almonds, shaved and toasted
Preheat oven to 350 degrees.
Beat eggs, sugar and oil in a large bowl with electric mixer. Add vanilla and mix well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.
Add dry ingredients to wet ingredients and stir by hand to mix well. Add zucchini and almonds and stir to combine.
Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 60-70 minutes.
2 cups heavy cream
1Ž2 cup MouCo Camembert (rind removed)
2 Tbl sugar
1 teas vanilla extract
In a large mixing bowl, beat all ingredients together on high speed until soft peaks form. Chill.