Recipe: Frozen Sea Salt Caramel Trifle
It’s somehow already August, but that doesn’t mean that you still can’t win at summer. When you roll into those end-of-season parties carrying this Frozen Sea Salt Caramel Trifle, everyone’s head is going to turn at whiplash-inducing speeds.
“Are those…donuts?” they’ll be thinking. They certainly are, Susan, and they’re surrounded by a delicious combination of tart apples and Talenti Sea Salt Caramel Gelato, with a light dusting of cinnamon sweetness. It’s super easy to put together, looks impressive even without a photo filter, and is basically the yummiest thing you’ll eat all year.
Frozen Sea Salt Caramel Trifle
Serves10 to 12
- 4 cups
small-dice crisp apples, such as Pink Lady, Honeycrisp, or Granny Smith (from 3 apples)
- 2 tablespoons
freshly squeezed lemon juice
- 1/2 teaspoon
- 2 cups
cold heavy cream
- 1/4 cup
- 1 teaspoon
freshly grated nutmeg, plus more for garnish
- 1 teaspoon
small apple cider or cinnamon sugar doughnuts (about 4-inches wide)
- 2 pints
Talenti Sea Salt Caramel Gelato, softened to soft-serve consistency, divided
Place the apples, lemon juice, and cinnamon in a medium bowl and toss to combine. Remove 1/4 cup of the apple mixture to a small bowl and set aside for garnish.
Place the cream in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat medium-high speed until foamy. Add the sugar, nutmeg, and vanilla and continue whipping until stiff peaks form.
Spoon 1 pint of the Talenti Sea Salt Caramel Gelato onto the bottom of a 3-quart trifle or high-sided glass bowl and spread into an even layer. Scatter 1/2 of the apples evenly over the gelato. Stand 5 of the whole doughnuts upright and side-by-side against the bowl to form a ring. Break 3 doughnuts into large chunks and place inside the ring so that there is now an even layer of doughnuts. Top with 1/2 of the whipped cream and spread into an even layer.
Repeat layering the gelato and apples. Dollop with the remaining whipped cream. Garnish with the reserved 1/4 cup diced apples and a dusting of nutmeg. Serve immediately.
Apples: Look for a crisp apple that is more tart than sweet to balance the richness of the gelato and doughnuts.
This post was created by the Kitchn Creative Studio and is sponsored by Talenti.
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