Enjoy the last of the season.
At a recent visit to a farmer’s market in Westport, CT, one of the booths passed out a blueberry ginger sauce recipe. I had a sample and thought it was great. As I was speaking to the woman at the booth, we were both speculating on what a great trifle it would make. Sure enough, I went home and gave it a try!
Blueberry ginger sauce
- 4 cups blueberries
- 1 cup agave
- ½ tsp. peeled, finely grated fresh ginger
- Finely grated zest of 1 lemon
Place ingredients over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. Let cool.
For trifle
- Combine 2 cups of ricotta cheese and ½ cup powdered sugar
- Roughly chop ½ cup gingersnaps
- Make or purchase a pound cake
Cut pound cake into small cubes and line the bottom of a trifle dish. Cover the cubes with half of the ricotta mixture. Next, add a layer of the cooled blueberry sauce. Repeat once more, then top with the chopped gingersnaps. I made mine in a 6” trifle dish (filled to the top – it really should have been made in a larger dish) and also made an individual serving in a mason jar as a taste for a special friend.
A photo of an individual sized serving of trifle packaged in a mason jar…perfect as a gift or a party favor.
Making an individual serving in a mason jar is also a great idea for a picnic, outdoor party, or as a favor…just make a mini version of your original dessert.
A photo of an individually packaged trifle in a mason jar…cut a small square of scrap fabric to place on top before screwing down the outer lid and add scraps of ribbon. Here I added a sand dollar as a symbol of summer :)
After making the trifle, I had plenty of sauce leftover – a great topping for pancakes, waffles or a good vanilla or ginger ice cream :)
Enjoy! Thanks for visiting, Jackie