Daybreak Delights: Prosecco Peach & Garden Zucchini Bread Trifle

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

 

Pastry Cream:

Yield:4 cups

 

1 qt. half &half

1Ž2 cup sugar

1/3 cup cornstarch

1Ž4 teas salt

1Ž2 vanilla bean

4 eggs

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.

Add butter.

Stir until combined.

 

Gluten-free Zucchini Bread

Yield: 9×5 loaf pan

 

2 eggs

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.

MouCo Chantilly:

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.


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