The Palm Court's Spring Trifle

Try this Spring Trifle recipe from The Palm Court at The Plaza
The Palm Court's Spring Trifle

The Palm Court

The Palm Court's Spring Trifle

Try this Spring Trifle recipe from The Palm Court at The Plaza.

4
Servings
554
Calories Per Serving
Deliver Ingredients

Ingredients

For the coconut panna cotta:

  • 2 1/2  silver gelatin sheets
  • 1/2  Cup  whole milk
  • 3/4  Cups  heavy cream
  • 3/4  Cups  plus 2 tablespoons coconut milk
  • 1/2  Cup  condensed milk

For the vanilla crumble:

  • 1/2  Cup  unsalted butter, cold and diced
  • 1/2  Cup  granulated sugar
  • 1/2  Cup  flour
  • vanilla bean

For the mango custard:

  • silver gelatin sheets
  • 1  Cup  plus 2 tablespoons mango purée
  • 4  Tablespoons  freshly squeezed lime juice
  • large eggs
  • 1/3  Cup  cup plus 1 ½ tablespoons granulated sugar
  • 2  Tablespoons  unsalted butter, softened
  • Fresh mango, kiwi, or pineapple, for garnish

Directions

For the coconut panna cotta:

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring, milk, heavy cream, and coconut milk to a boil in a small sauce pan. Add gelatin and stir to dissolve. Whisk in condensed milk until smooth. Set aside to cool. Pour about 3 ounces evenly into the glass. Refrigerate until set, about 6 hours. 

For the vanilla crumble:

Preheat oven to 320 degrees F.

Mix diced butter with sugar and flour until a crumb like texture forms. Scrap vanilla bean and add to mixture. Place in between 2 parchment papers and using a rolling pin, roll out until it becomes paste like. Put in refrigerator for 30 minutes. Bake in oven for 320 degrees F for 20 minutes until golden brown. When cooled, place in a food processor, until you get the crumb like texture. Store in airtight container. Once ready to assemble layer on top of Coconut Panna Cotta.

For the mango custard:

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Heat mango purée and lime juice in a small pot. Whisk to combine eggs and sugar in a medium-sized heatproof bowl and pour in hot purée to temper. Place bowl over a pot of simmering water and cook, stirring constantly to 190 degrees F. Cool to 180 degrees F before stirring in gelatin to dissolve.

Chill over an ice bath to 120 degrees F before adding butter and processing with a hand-held blender until smooth. Pour evenly onto the Vanilla Crumble. Refrigerate until set.

Decorate with fresh mango, kiwi, or pineapple.

Nutritional Facts

Total Fat
27g
39%
Sugar
18g
20%
Saturated Fat
7g
29%
Cholesterol
28mg
9%
Carbohydrate, by difference
73g
56%
Protein
8g
17%
Vitamin A, RAE
120µg
17%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
237mg
24%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
1mg
7%
Phosphorus, P
212mg
30%
Selenium, Se
10µg
18%
Sodium, Na
526mg
35%
Water
177g
7%
Zinc, Zn
1mg
13%