Skip to main content

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

By


#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 Flowers, I 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 
Labels:

Comments

  1. UnknownMay 7, 2013 at 7:39 AM

    Trifle! Best dessert ever.

    ReplyDelete
  2. EllenMay 7, 2013 at 8:11 AM

    Oh my that looks amazing!

    ReplyDelete
  3. Laura HunterMay 7, 2013 at 12:38 PM

    What a unique trifle.

    ReplyDelete
  4. AnonymousMay 7, 2013 at 12:38 PM

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

    ReplyDelete
  5. SuzanneMay 7, 2013 at 2:05 PM

    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
  6. UnknownMay 7, 2013 at 6:59 PM

    So pretty!

    ReplyDelete
  7. meigancam01May 9, 2013 at 10:43 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more