Blueberry Muffin Trifle
Ingredients
Crème Fraîche
- 1 cup heavy cream
- 1½ tablespoons cultured buttermilk
Trifle
- 1 cup prepared crème fraîche
- 2 teaspoons lemon juice
- ¼ cup powdered sugar
- 8 ounces store-bought blueberry muffins cubed
- 5 ounces fresh blueberries
Instructions
- To prepare the crème fraîche, combine heavy cream and buttermilk together in a measuring cup or jar.
- Cover with cheesecloth and let sit for 12 hours at room temperature. After 12 hours at room temperature, refrigerate for 12 hours more. (Tip: For a thicker final product, allow the cream to set at room temperature longer to culture. No longer than 24 hours.)
- Gently combine prepared crème fraîche, lemon juice, and powdered sugar with a spatula or spoon. Mix until smooth and no clumps remain. Do not overwork the cream as this will cause it to curdle. Add additional lemon or powdered sugar to your tastes and desired sweetness. Divide the cream 4 ways or approximately 2.25 ounces per layer.
- Cut the muffin into cubes and divide 4 ways, approximately 2 ounces per layer.
- Construct the trifle by alternating layers of crème fraîche, blueberries, and muffin cubes.
