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Ingredients
- 10 lrg egg yolks
- 3/4 c. sugar
- 2 3/4 c. lowfat milk
- 3/4 tsp freshly grated lemon zest
- 3/4 c. heavy cream
- 1 1/2 tsp vanilla
- 1/2 c. lowfat sour cream
- 5 tsp unflavored gelatin thirty-six 2-inch-square fruitcake slices each 3/8 inch thick
Directions
- In a bowl whisk together the yolks and the sugar and add in the lowfat milk, scalded
- with the zest, in a slow stream, whisking. In a heavy saucepan combine the yolk mix and the heavy cream and cook the custard over moderately low heat, stirring constantly with a wooden spoon, till it registers 175F. on a candy thermometer. Pour the custard into a metal bowl and whisk in the vanilla and the lowfat sour cream.
- In a small saucepan sprinkle the gelatin over 1/4 c. cool water, let it soften for 1 minute, and heat the mix over moderate heat, stirring, till the gelatin is dissolved. Stir the gelatin mix into the custard, set the bowl in a larger bowl of ice and cool water, and refrigeratethe custard, stirring occasionally, till it is the consistency of raw egg
- white.
- Line the bottom of a 1 1/2-qt glass bowl with some of the fruitcake slices, pour in the custard, and push the remaining fruitcake slices into the custard in decorative patterns. Refrigeratethe trifle, covered, for at least 2 hrs or possibly overnight.
- Serves 6 to 8.
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