Mojito Shortbread Trifles

Shortbread

We've taken our cue from restaurant pastry chefs for this dessert. It features tender buttery shortbread cookies layered with zesty lime curd, fresh mint and whipped cream and served in small canning jars for a stylish presentation.

  • Total Preparation Time: 107 minutes

Makes about 16 mini trifles, with extra cookies left over.

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Butter Sticks – Unsalted, softened
1/2 cup125 mLInstant Dissolving Sugar
2 tbsp30 mLDark Rum
2 cups500 mLAll Purpose Flour
2 tbsp30 mLCornstarch
1 tsp5 mLSalt
1 tsp5 mLLime Curd
Lime Curd
1 cup250 mLInstant Dissolving Sugar
3/4 cup125 mLWater
1/4 cup50 mLCornstarch
1/4 cup50 mLFresh Lime Juice
1/4 tsp1 mLSalt
1 1 Egg Yolk
1/4 cup50 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
1 tsp5 mLLime Zest, finely grated
GAY LEA - Regular Whipped Cream
Fresh Mint, chopped
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Instructions

  1. Beat butter, sugar and rum until creamy and smooth. Stir flour with cornstarch and salt; beat into butter mixture on low speed until just combined. Divide dough into 2 portions; roll each into a log, about 1 ½" (4 cm) thick. Chill for at least 1 hour. 
  2. Preheat oven to 350°F (180°C) and position the racks in the lower and upper thirds of the oven. Slice the logs to ?" (3 mm) thick. Transfer to parchment paper-lined baking sheets. Bake in batches and rotating sheets for 12 minutes or until pale golden on the bottom. Cool completely on a rack.
  3. Whisk sugar, water, cornstarch, lime juice and salt in a medium saucepan on medium heat. Cook, stirring often, for 5 minutes or until mixture comes to a boil and is very thick. Remove from the heat. Whisk in the egg yolk; return to heat and cook, stirring constantly for 30 to 60 seconds or until streak-free. Remove from heat; stir in butter until combined. Cover surface directly with plastic wrap and cool to room temperature. Stir in lime zest; cool completely.
  4. To assemble desserts, layer cookies into 4 oz (125 mL) canning jars or ramekins. Top each with 2 tsp (10 mL) curd and a layer of whipped cream. Sprinkle with mint. Repeat layers swirling the whipped cream to finish. Garnish each trifle with additional chopped fresh mint and a cookie.

 

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Ingredients

1 cup250 mLGAY LEA - Butter Sticks – Unsalted, softened
1/2 cup125 mLInstant Dissolving Sugar
2 tbsp30 mLDark Rum
2 cups500 mLAll Purpose Flour
2 tbsp30 mLCornstarch
1 tsp5 mLSalt
1 tsp5 mLLime Curd
Lime Curd
1 cup250 mLInstant Dissolving Sugar
3/4 cup125 mLWater
1/4 cup50 mLCornstarch
1/4 cup50 mLFresh Lime Juice
1/4 tsp1 mLSalt
1 1 Egg Yolk
1/4 cup50 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
1 tsp5 mLLime Zest, finely grated
GAY LEA - Regular Whipped Cream
Fresh Mint, chopped
Add to Shopping List

Nutritional Info

% Daily Value
Serving Size / Portion
1 assembled trifle
Calories / Calories (kcal)301
Total Fat / Lipides (g)17
Saturated / Saturés (g)11
Trans Fat / lipids trans (g)0
Cholesterol / Cholestérol (mg)65
Sodium / Sodium (mg)184
Carbohydrate / Glucides (g)35
Fibre (g)1
Sugar / Sucres (g)20
Protein / Protéines (g)2
Vitamin A / Vitamine A15%
Vitamin C / Vitamine C2%
Iron / Fer6%
Calcium2%

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