Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise
Indulge in the delightful Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise, made with Custom Culinary® Gold Label Crème Anglaise Sauce. This exquisite dessert boasts a combination of pumpkin pie filling, apricot, granola, and a luscious wild teaberry crème anglaise sauce. It's a flawless way to conclude any meal.
Ingreadient
- 2 qts. Water, cool
- 1 qt. Cream, heavy
- 28 oz. Cream Soup & Sauce Starter Mix
- 2 c. Chocolate, chips, dark
- 2 c. Eggs, whole, beaten lightly
- 1/2 c. Sugar, granulated
- 1 T. Vanilla, extract
Direction
- Thaw the frozen Crème Anglaise overnight under refrigeration.
- Empty Crème Anglaise into stainless mixing bowl.
- Add the Teaberry Extract and carefully fold together until fully incorporated,
- Hold refrigerated and covered for service.
- In a tall wine glass or other vessel of choice, add the apricot preserves.
- Carefully layer half of the granola atop the preserves.
- Add half of the pumpkin pie filling followed by the cubes of pumpkin bread.
- Add half of the teaberry Crème Anglaise and tap the glass gently so that the ingredients settle.
- Repeat the layering apart from the apricot preserves.
- Garnish the top with pumpkin seeds, dried teaberry, dried apricot and fresh mint.
