Tuesday, May 7, 2013

#BrunchWeek: Kiwi and Rose Cream Trifle + Day Three Links



#BrunchWeek Logo
Here we are at Day Three of #BrunchWeek. Inspired by Miche Bacher's Fig and Rose Cream Trifle recipe in her new cookbook Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible FlowersI made a rose-infused cream and layered it into a trifle with some fresh kiwi and rose petals. The cake is scented with saffron, elevating the entire dessert to an exotic, sensual treat.


1 C organic butter
pinch of saffron
3/4 C milk
2 eggs
1-1/2 C organic granulated sugar
1-3/4 C white whole wheat
2 t baking powder
splash of pure vanilla extract
6 fresh kiwis
3 C rose petal whipped cream
rose petals for garnishing

Preheat the oven to 350 degrees. Melt the butter and saffron in a saucepan. Add the milk and let stand. In a large mixing bowl, blend the eggs and sugar until opaque and beginning to plump in volume. Stir in the flour and baking powder until completely combined. Pour in the saffron-infused butter and milk mixture and blend gently until a smooth batter is formed. Bake for 45-50 minutes until firm to the touch. Let cook for at least 30 minutes, then cut into cubes.

In a trifle bowl, layer rose petals, rose petal whipped cream, cubes of cake, and slices of kiwi. Repeat until your bowl is full. Garnish the top with more kiwi and more petals.


Here's the collection of recipes for Day Three of #BrunchWeek...just don't start clicking on an empty stomach. Your monitor will not be happy if you fork it.

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story 
Asparagus Tomato Frittata by Big Bear’s Wife 
Sausage and Egg Muffins by Small Wallet Big Appetite 
Mennonite Gold Hash & Eggs by The Vintage Cook 
Eggs Over Wilted Spinach by The Vintage Cook 
Brie and Herb Omelette by Noshing With The Nolands 
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner 
Blueberry Scones with Lemon Glaze by Katie’s Cucina 
Strawberry Scones by Real Housemoms 
Blueberry Vanilla Muffins by Take a Bit Out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade 
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla 
Banana “Ice Cream” by Amanda’s Apron 

7 comments:

  1. How pretty, never seen a trifle like it. Nicely done!!

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  2. Rose and saffron are a great combination. Wish there was a picture of all the layers in the trifle - that's one of the best parts about the dessert.

    ReplyDelete
  3. Great article with excellent idea! I appreciate your post. Thanks so much and let keep on sharing your stuffs keep it up.

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