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CHRISTMAS TRIFLE
Ingredients
- for the pastry cream:
- 12
- large egg yolks
- 5
- cups half-and-half
- 1.4
- ounces (4½ tablespoons) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, sifted
- 7
- ounces (1 cup) granulated sugar
- ¼
- teaspoon fine sea salt
- 1
- vanilla bean or 2 teaspoons vanilla extract
- 1
- ounce (2 tablespoons) cold unsalted European-style butter
- for the jelly:
- About 8 juicy blood oranges
- About 2 juicy lemons
- 8
- ounces (1 cup plus 2½ tablespoons) granulated sugar
- 3
- envelopes powdered gelatin
- for the poached pears:
- 2
- juicy lemons, halved
- 6
- medium-ripe red Bartlett pears, each about 7 ounces
- 2
- cups spring or filtered water
- 7
- ounces (1 cup) granulated sugar
- Pinch of fine sea salt
- for the cake:
- 10
- ounces Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour, plus additional for dusting the pans
- 10
- ounces superfine sugar
- 2
- teaspoons baking powder
- ½
- teaspoon fine sea salt
- 5.2
- ounces cold unsalted European-style butter, plus additional for greasing the pans
- 2
- large eggs, room temperature
- 1
- large egg yolk, room temperature
- 8
- ounces (by weight) whole milk, room temperature
- 2½
- teaspoons vanilla extract
- Pomegranate arils
- 2
- cups cold heavy cream
- 2
- tablespoons granulated sugar
- 1
- teaspoon vanilla extract
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