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
498
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
  • 1 vanilla bean

For the mango custard:

  • 2 silver gelatin sheets
  • 1 Cup plus 2 tablespoons mango purée
  • 4 Tablespoons freshly squeezed lime juice
  • 2 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
20g
29%
Sugar
13g
14%
Saturated Fat
8g
33%
Cholesterol
33mg
11%
Carbohydrate, by difference
73g
56%
Protein
9g
20%
Vitamin A, RAE
180µg
26%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
399mg
40%
Choline, total
30mg
7%
Fiber, total dietary
4g
16%
Fluoride, F
17µg
1%
Folate, total
51µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
188mg
27%
Selenium, Se
10µg
18%
Sodium, Na
515mg
34%
Vitamin D (D2 + D3)
1µg
7%
Water
183g
7%
Zinc, Zn
2mg
25%