Best 2 Watermelon Rose Trifle Recipes
Indulge in a tantalizing culinary journey as we embark on a quest to discover the ultimate recipe for "Watermelon Rose Trifle". This delightful dessert combines the refreshing essence of watermelon with the elegance of roses, creating a symphony of flavors and textures that will captivate your taste buds. Whether you're entertaining guests or simply seeking a sweet treat to enjoy, this article will guide you through the steps of crafting a masterpiece that will leave a lasting impression. Let's delve into the world of "Watermelon Rose Trifle" and uncover the secrets to creating a dessert that is both visually stunning and irresistibly delicious.
Here are our top 2 tried and tested recipes!
WATERMELON-ROSE TRIFLE
This trifle is inspired by one of Sydney's most exquisite cakes - layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend's wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it's O.K.: The cake still comes together beautifully.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.
- Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.
- Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.
- Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).
- Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.
WATERMELON CREME TRIFLE
This is a dessert I found on the internet and have made several times since then. The first time I made is was for our Fourth of July celebration in 2003 and the whole family just loved it! It's so delicious and refreshing on a hot summer day! The cooking time I've listed is actually the time required to chill the trifle.
Provided by Dreamgoddess
Categories Dessert
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Note: I couldn't find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
- Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
- Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
- To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
- Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
- Repeat layers.
- Top with the reserved cool whip.
- Cover and chill for 2 hours before serving.
Tips:
- Choose ripe and flavorful watermelon for the best results.
- Use a sharp knife to carefully carve the watermelon roses. If you don't have a sharp knife, you can use a melon baller to create watermelon balls.
- If you don't have time to make the whipped cream, you can use store-bought whipped cream instead.
- Be careful not to over-mix the trifle. You want the layers to be distinct, but still creamy and smooth.
- Serve the trifle immediately, or chill it in the refrigerator for at least 30 minutes before serving.
Conclusion:
This watermelon rose trifle is a refreshing and delicious summer dessert that is perfect for any occasion. With its layers of watermelon, whipped cream, and angel food cake, this trifle is sure to be a hit with everyone. So next time you're looking for a dessert that is both beautiful and delicious, give this watermelon rose trifle a try. It's easy to make and sure to impress your guests.
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