Essential Louisville: The Brown Hotel's English Grill Mint Julep Trifle Recipe

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Shelby Cook, pastry chef said, “I wanted to create a dessert that tasted just like a mint julep. I love playing around with different flavors and textures, and a trifle is a great way to create a dish with lots of interesting and different bites. The bourbon gelée has a strong bourbon flavor, just like the classic cocktail, and the hint of mint in the mousse accents that flavor and pairs with the crunch from the graham cracker-like crust. It’s a simple dish to make at home and would look very elegant on any Derby party spread." 

Mint Julep Trifle Recipe

Mint mousse

5 sheets gelatin

¼ cup sugar

½ cup water

2 tablespoons light corn syrup

3 tablespoons fresh mint, chopped

1 cup heavy whipping cream

1 drop green food coloring

Bourbon-ginger gelée

6 sheets gelatin

1 cup water

¼ cup bourbon

¼ cup sugar

1 teaspoon ground ginger

Almond crust

1 cup almond meal

1 tablespoon melted butter

¼ cup light-brown sugar

1 pinch salt

1 teaspoon vanilla extract

In a small bowl with ice and water, soften five sheets gelatin. In a saucepot on medium, combine water, sugar, corn syrup and mint. Heat until sugar has dissolved and color turns slightly green, about five minutes. Strain and discard mint. Squeeze excess water out of gelatin and dissolve in mint syrup. Cool. In a mixer, whip heavy whipping cream until stiff peaks form, about three minutes. Fold in cooled mint syrup and add food coloring. Refrigerate four hours.

In a small bowl with ice and water, soften six sheets gelatin. In a saucepot on medium, combine water, bourbon, sugar and ginger. Heat until sugar has dissolved. Squeeze excess water out of gelatin and dissolve in gelée. In a small baking dish, about 4-by-5 inches, spray with nonstick cooking spray. Strain gelée into dish and set in refrigerator, about four hours. Cut into small squares.

In a medium bowl, combine almond meal, butter, brown sugar, salt and vanilla extract. Mix until combined. To build the trifle, first add a layer of 1⁄₈ cup of the almond crust. Add a layer of about four cubes of gelée. Pipe about ¼ cup of the mousse into the top of the glass. Repeat.

 

The Brown Hotel's English Grill is located at 335 West Broadway.  

 

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