I can’t stop thinking about the Lemon Cornmeal Trifle served at Table & Main. The combination of cake, whipped cream, pastry cream and fresh strawberries is my idea of the perfect dessert. Will they share the recipe? — Georgann Terry, Roswell
Table & Main’s trifle recipe is the creation of Nadia Campbell, the restaurant’s pastry chef. Campbell uses vanilla paste because she finds it has a more prominent and cleaner taste than vanilla extract and she likes the specks of vanilla is provides. If you prefer to use vanilla extract, make a one-to-one substitution.
It will take a bit of time to prepare all the components, but with that work done, you can assemble the dessert just before serving. If you like, serve it in a canning jar as the restaurant did when it was featured on the menu last spring and summer.
Campbell and Pernice say you’re not likely to find this trifle on the menu this year, but you will find the perennial fan favorites of chocolate pudding and Bourbon Butter Pecan ice cream.
Leftover lemon simple syrup is perfect for sweetening a glass or cup of tea or pouring over fruit salad.
From the menu of ... Table & Main, 1028 Canton St., Roswell; 678-869-5178, tableandmain.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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