Blueberry Trifle with Lilac Infused Cream

Blueberry Trifle with Lilac Infused Cream

Blueberry Trifle with Lilac Infused Cream combines rich and buttery shortbread cookies, a luscious blueberry maple sauce, and whipped cream with a subtle botanical hint from lilac blossoms. Elegant, light, and delicious, this is a lovely easy dessert to enjoy this summer!

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Blueberry Trifle with Lilac Infused Cream

Hello folks – how are you doing? I hope you are enjoying June (oh well, is it June already?!)

Anyway, I know this recipe might be too late for most of my readers as lilacs are probably gone where you live. (They started blooming only a week ago here in Nova Scotia, and we will enjoy them for a little longer.) So if that is the case for you, make sure to save this recipe for next year!

Botanical Flavours

If you have been following my blog for a while, you probably know that I am a huge fan of infusing my recipes with floral flavours. It all started with lavender recipes. Then I started playing with rose flavours. And a few years ago, I discovered lilacs. Unlike prominent lavender and rose, lilac flavour is super subtle, well, of course, some varieties of lilac are more fragrant. So, in some situations it may be even hard to detect lilacs – sometimes it is just a hint. A pleasantly sweet floral hint.

Blueberry Trifle with Lilac Infused Cream

This Blueberry Trifle with Lilac Infused Cream is super easy to make.

You will need plain and not overly sweet shortbread cookies, preferably homemade, but store-bought would be fine, too.

For the blueberry sauce, you will need to simmer the berries with maple syrup until reduced in volume – cooking will make the flavour more concentrated.

And last but not least, you will need to make whipped cream. In fact, this is something you should start with as needs to be made 12-24 hours in advance to allow the florets to infuse it.

If you happen to have lilac sugar or lilac syrup, I am positive you can use them instead of actual florets. In case you are using syrup or sugar to sweeten whipped cream, make sure to adjust the amount of maple syrup in the blueberry sauce. Otherwise, the trifle could turn overly sweet.

More Lilac Recipes to Try

Lilac Ice Cream

Lilac Shortbread Cookies

Lilac Lemonade

Blueberry Lilac Panna Cotta

Lilac Martini Vermouth Cocktail

I hope you like this Blueberry Trifle with Lilac Infused Cream, so you will try it this or next season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Blueberry Trifle with Lilac Infused Cream
Blueberry Trifle with Lilac Infused Cream

Blueberry Trifle with Lilac Infused Cream

Recipe by Ben | HavocinthekitchenCourse: Dessert
Servings

4-6

servings
Prep time

30

minutes
Cooking time

30

minutes
Infusing and Chilling time

12-24

hours

Blueberry Trifle with Lilac Infused Cream combines rich and buttery shortbread cookies, a luscious blueberry maple sauce, and whipped cream with a subtle botanical hint from lilac blossoms.

Ingredients

  • Lilac Infused Whipped Cream:
  • 2 cups (about 30-35 gr.) lilac flowers

  • 1 and (240 ml.) heavy whipping cream (35 %)

  • 1 tbsp. (8 gr.) icing / powdered sugar – or if available, lilac sugar

  • 1/2 tsp (4 gr.) corn starch, optional

  • Blueberry Sauce:
  • 3 cups (~450 gr.) frozen blueberries, thawed and drained

  • 1 tbsp. fresh lemon juice

  • 1/4 cup (60 ml.) maple syrup

  • Assembling:
  • ab. 150-170 gr. shortbread, homemade or store-bought, roughly broken

  • mint, lilac flowers for garnish, optional

Directions

  • Lilac Infused Whipped Cream:
  • To infuse the cream, make sure you make it in advance, as you will need at least 12 hours – better 24 hours. Also make sure you are picking only the flowers leaving any tiny green stems and leaves out. A few accidental pieces will be all right, but too many will alter the flavour making it taste grassy or even bitter.
  • Place the picked flowers in a small saucepan and add the cream. Gently heat over medium-low heat just until start simmering; keep it simmer for a few minutes then turn the heat off. Let the mixture cool completely then cover and refrigerate for at 12 hours or longer; just in case I would recommend you transferring the mixture into a glass or plastic container with a lid – to avoid any interaction of the cream with the surface of your saucepan for a long time (i.e., some material can alter the taste.)
  • While the cream is infusing, make the sauce by combining in a small-medium saucepan the thawed (and mostly drained) blueberries, maple syrup, and lemon juice. Place over low-medium heat, bring to a gentle boil, then reduce the heat and simmer for about 20-25 minutes until significantly reduced in volume and thickened. Remove from heat and let completely cool.
  • After 12 to 24 hours, pass the cream through a fine mesh strainer, pressing and squeezing the flowers, to remove as much of the cream (and hence aroma) as possible. If you are not whipping the cream right away, place the cream in the fridge until ready to use.
  • Whip the cold cream with the powdered sugar and starch (it is optional, but it helps stabilize cream) in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Do not overbeat.
  • To assemble, you can use 4-6 individual trifle bowls or a large one. Place a few cookies pieces on the bottom. Add some blueberry sauce and then whipped cream. If the height of your glasses allows, repeat the layers. Chill for 30 minutes before serving then garnish as desired and enjoy!
  • If you have any leftovers of the Blueberry sauce, you can use them to make this luscious lemonade.

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