Southern Comfort (33 page)

Starting with the dry ingredients, add them alternately with the wet ingredients (ending with dry ingredients) to the mixer bowl on low speed, stopping to scrape down the bowl occasionally.

Using a spatula, spread the cake batter in the baking sheet and smooth with a spatula into an even layer. Bake for 12 minutes, turning the pan halfway through the cooking. The cake is done when a toothpick inserted in the center comes out clean. Set aside on a rack in the pan to cool.

To make the pastry cream, in a stand mixer with the whisk attachment, whip 1 cup of the cream on high speed until stiff peaks form. Reserve the whipped cream in the refrigerator.

In a small saucepan, combine the remaining 4 cups heavy cream and the vanilla bean seeds and scald the mixture (a skin forms on top) over medium-high heat. Remove the cream from the heat.

Fill a bowl with ice and have nearby. In a bowl, combine the egg yolks, granulated sugar, and cornstarch; whisk together until a thick yellow paste is formed. Immediately, slowly whisk the hot cream mixture into the egg yolks until both are fully combined. Return the cream-egg mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the cream reaches a pudding-like consistency. Pour the hot cream into a bowl and rest on the ice, stirring the cream mixture until it is cool.

Once the pastry cream is cool, fold in the whipped cream in three additions with a rubber spatula. Refrigerate the pastry cream until you are ready to assemble the trifle.

To prepare the peaches, in a large saucepan, combine the lemon juice, brandy, fresh ginger, granulated sugar, water, and peaches and place over medium-high heat. Stir the mixture periodically to make sure the sugar is dissolving. Once the peaches reach a slow simmer, cook them until the peaches are fork-tender, about 8 minutes. Remove the peaches from the heat, and strain the syrup through a colander. Save both the peaches and the syrup separately, but discard the ginger pieces. Let them cool before assembling your trifle.

To assemble the trifle, using a round trifle mold as a guide, invert it on the cake and cut out two 8-inch rounds. Place one cake round in the bottom of the trifle mold. Using a pastry brush, brush the cake layer well with the peach syrup. Add one-third of the pastry cream and smooth it evenly over the cake. Arrange half of the sliced peaches evenly over the pastry cream. Repeat the process once more: the second cake round, one-third of the pastry cream, and the remaining peaches. Top the trifle with the remaining pastry cream and smooth evenly over the top. Garnish with julienned strips of candied ginger.

To make the praline, line a baking sheet with waxed paper.

Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.

To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.

Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.

Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add ¼ cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.

Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining ¼ cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.

Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.

Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.

To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.

To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.

Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.

Preheat the oven to 325°F. Butter a 9 by 13-inch ovenproof baking dish.

In a medium saucepan, scald the heavy cream (a skin forms) over high heat. Remove from the heat. Place the chocolate in a large bowl and pour the hot cream over the chocolate. Whisk the chocolate into the cream until it is fully melted.

In a separate large bowl, whisk together the sugar, egg yolks, and cocoa powder until smooth. Slowly whisk the chocolate cream mixture into the sugar-egg yolk mixture until fully incorporated. Add the croissant pieces and stir until they are well coated in chocolate. Let the bread soak in the chocolate for at least 30 minutes, stirring well every 10 minutes.

Pour the pudding into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil and place it in the center of a large roasting pan. Place the pan in the oven and, using a pitcher, pour hot water into the roasting pan until the water is halfway up the sides of the pudding dish.

Bake, covered, for 30 minutes. Remove the foil, and bake, uncovered, an additional 30 minutes. Remove the pudding from the water bath and let cool for at least 10 minutes before serving.

To make the frozen yogurt, whisk the salt, lemon juice, corn syrup, simple syrup, and yogurt together in a large mixing bowl. Freeze the yogurt in a ice cream machine following the manufacturer’s instructions. Store the frozen yogurt in the freezer until you are ready to serve it.

Meanwhile, to prepare the berries, in a small saucepan over medium-high heat, cook the red wine and the sugar together until the liquid reduces and becomes syrupy. Add the blackberries to the reduction and gently stir until the berries are soft and glazed, about 3 minutes. Remove the pan from the heat and let the blackberries cool.