Salted Butterscotch Trifle

[ad_1]

[ad_2]

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Megan demonstrates how to assemble a sweet and salty trifle that’s highlighted by her homemade butterscotch sauce!

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O

Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH

Megan’s tumblr: http://mucci5.tumblr.com/

Megan’s Facebook Page: https://www.facebook.com/pages/Megan-Mitchell-Chef/154025108083980
* * * * * * * * * * *
Salted Butterscotch Trifle
1 store-bought pound cake, cut into 1-inch thick slices
4 tablespoons butter, melted
1 cup butterscotch sauce, (recipe below)
1 1/2 cups heavy cream
Maldon sea salt, to taste
Special Equipment: 4-6 trifle glasses

1.Pour 1/2 cup of the butterscotch sauce into a saucepan and reheat over low. The remaining 1/2 cup of butterscotch sauce should come to room temperature.
2.Preheat a grill pan over medium heat. Brush both sides of the pound cake slices with melted butter and grill on both sides until the pound cake has grill marks. Remove to a cutting board, cut off the crusts, and cut cake into 1-inch pieces. Reserve.
3.In the bowl of a stand mixer fitted with a whisk attachment add the heavy cream and beat on medium until soft peaks form. Add 1/2 cup of the room temperature butterscotch sauce and mix until incorporated.
4.To assemble place one slice of the cut pound cake at the bottom of a trifle glass. Top with 1/3 cup of the butterscotch cream and drizzle 1-2 tablespoons of the warmed butterscotch sauce over the top, season with sea salt to taste. Repeat layers and serve.

Makes 4-6 trifle glasses

Butterscotch Sauce
4 tablespoon unsalted butter
1 1/4 cups dark brown sugar
1 1/4 cups heavy cream
2 tablespoons whiskey
1 tablespoon vanilla extract
1/2 teaspoon Maldon sea salt

1. In a medium saucepan melt the butter and brown sugar over medium heat. Using a whisk, continually stir the sugar mixture until it comes to a boil. In a slow and steady stream add the heavy cream and whisk until combined. Bring mixture back to a boil, reduce to a simmer and cook 8-10 minutes or until the sauce has thickened and has a syrupy consistency. Add the whiskey, vanilla extract and sea salt and whisk to combine. Allow the sauce to cool completely and then transfer to a jar and refrigerate until ready to use.

Yields: 1 1/2 cups

source

Scroll to Top