SUMMER MELON TRIFLE WITH CHANTILLY CREAM 1 pound cake, cubes 1 cup lemon curd 3 cups cantaloupe, cubes 3 cups honeydew melon, cubes 2 cups whipping cream 1/4 cup triple sec liqueur 1/2 cup sugar
For the chantilly cream: chill a medium-large size mixing bowl plus the beaters in a freezer for at least 10 minutes. Once chilled, in the bowl, beat cream on high. Then slowly add the sugar and triple sec. Beat until soft peaks form and set aside. Assembly: layer the ingredients (allowing for two layers): a small portion each of the melons; lemon curd; pound cake and the chantilly cream. Repeat these layers. Garnish the layer of chantilly cream with a sprig of fresh mint and think slices of lemon. Chill, uncovered, until ready to serve.
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