Blackberry-Cornbread Trifle with Whipped Cream and Pistachios
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Ingredients & Equipment
What we send
- 1 1/2 cupblackberries
- 2 tablespoonspistachios
- 1/4 cupwhite wine
- 1/3 cupgranulated sugar
- 12 ouncescornbread
- 1 containerheavy cream
- 2 tablespoonspowdered sugar
What You’ll Need
- kosher salt
- 8" medium pot
- Tree Nuts
Place a large bowl and whisk in the refrigerator. Rinse blackberries. If you have a zester and want to infuse your whipped cream with extra lime flavor, rinse lime and zest, then halve. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan.
Make blackberry jam
Place white wine in a medium pot and bring to a boil over high heat. Add granulated sugar, blackberries, and a pinch of salt. Reduce heat to medium high and simmer, stirring frequently, until jam has thickened slightly, 10-12 minutes.
While jam simmers, break or cut cornbread into ½-inch cubes. Once jam is thickened, remove pot from heat and stir in juice of ½ lime. Set blackberry jam aside to cool at room temperature, 5-10 minutes. Use remaining lime in a simple vinaigrette or a well-deserved cocktail.
Make whipped cream
While jam cools, remove bowl and whisk from refrigerator, add heavy cream, powdered sugar, and lime zest (if using), and whip until thickened and soft peaks form. Chill whipped cream in refrigerator until ready to assemble trifles.
Divide half of cornbread among 4 glasses or bowls. Dollop over half of blackberry jam, then half of whipped cream, dividing evenly. Repeat layers once more with remaining cornbread, remaining jam, and remaining whipped cream.
Garnish blackberry-cornbread trifles with pistachios. Snap a few #platedpics and enjoy your sweet treat!