Caramel-Pear-Cheesecake Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 tablespoons unsalted butter |
5 (large) bartlett pears, slightly underripe; peeled, cored and diced |
1 cup vanilla bean and fleur de sel caramel sauce |
1 teaspoon unflavored powdered gelatin |
16 ounces cream cheese, at room temperature |
3 cups heavy cream, cold |
8 ounces gingersnap cookies, plus crushed cookies for garnish |
Directions:
1. In a large skillet, melt the butter. Add the diced pears. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 minutes. Add 1/2 cup of the caramel sauce, cover and cook over moderately low heat, stirring occasionally, until the pears are tender, 5 minutes. Scrape the pears onto a plate and refrigerate until cool.
2. In a small microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water. Let stand until softened, about 5 minutes. Microwave at high power for 5 seconds, just until the gelatin is melted. Transfer the gelatin mixture to a bowl and add the cream cheese and the remaining 1/2 cup of caramel sauce. Using an electric mixer, beat at medium-high speed until smooth, about 2 minutes.
3. In another bowl, whip 1 1/2 cups of the cream until firm peaks form. Fold the whipped cream into the cream cheese mixture.
4. Spoon one-fourth of the mousse into a medium trifle bowl. Top with one-fourth of the gingersnaps and one-fourth of the pears. Repeat the layering, ending with a layer of pears. Cover and refrigerate overnight.
5. In a bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until soft peaks form. Dollop the cream over the trifle and garnish with crushed gingersnaps.
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