|
|
Ginger Sponge Cake:
|
| • |
6 eggs |
| • |
6 oz. granulated sugar |
| • |
6 oz. flour |
| • |
4 tbsp. The Perfect Purée Ginger, thawed |
| • |
6 oz. butter, melted |
| • |
salt to taste |
|
|
Method:
|
| 1. | Prepare a 10" cake pan with butter and flour.
|
| 2. | Sift the dry ingredients into a bowl.
|
| 3. | Whisk whole eggs, Ginger and sugar over a double boiler until sugar is melted -- about 100°F, warm to touch
|
| 4. | Place the mixture in the mixing bowl and whisk at a high speed until the mixture takes on as much air as it can. If it starts to recede, turn off the machine.
|
| 5. | Immediately fold in sifted dry ingredients, then the melted butter until the mixture is smooth and combined.
|
| 6. | Bake at 350° F for 25 minutes or until golden brown.
|
| 7. | Let cool then cut in 1" cubes.
|
|
|
|
|
Riesling Syrup:
|
| • |
2 bottles dry Riesling, 750 ml. each |
| • |
1/2 cup honey |
| • |
1 tbsp. The Perfect Purée Lemon Zest, thawed |
| • |
1/2 vanilla bean |
| • |
1 pinch salt |
|
|
Method:
|
| 1. | Bring to a boil the dry Riesling, honey, Lemon Zest, vanilla, and salt.
|
| 2. | Reduce the liquid until to 1 1/4 cups. Cool.
|
| 3. | Blend together the 4 cups of the White Peach puree, with 1/2 a cup of the Riesling mixture. Hold chilled.
|
| 4. | Reserve 1/4 cup of the liquid for the Riesling cream and 1/2 cup of the liquid for assembling the Trifle.
|
|
|
|
|
Riesling Cream:
|
| • |
3 pints heavy cream |
| • |
1/2 cup confectioners 10x sugar |
| • |
1/4 cup Riesling syrup |
|
|
Method:
|
| 1. | Whip cream to soft peaks.
|
| 2. | Add sugar and whip until stiff.
|
| 3. | Slowly add 1/4 cup of the Riesling syrup.
|
| 4. | Hold chilled for the assembly of the dessert.
|
|
|
|
|
To Assemble:
|
| • |
4 cups The Perfect Purée White Peach, thawed |
| • |
6 cups Riesling cream |
| • |
1/2 ginger sponge cake, cut in 1" cubes |
| • |
8 16 oz. red wine glasses or narrow glass bowls |
| • |
1/2 cup Riesling syrup |
|
|
Method:
|
| 1. | In the large glass dish or red wine glass first spoon in 1/4 cup of the Riesling cream in the bottom of the glass.
|
| 2. | Place 1/2 cup of the diced ginger sponge cake on top.
|
| 3. | Drizzle 1 tbsp. of the Riesling syrup over the cake.
|
| 4. | Place 1/4 cup of White Peach puree on top.
|
| 5. | Repeat another layer of Riesling cream, ginger sponge cake, Riesling syrup, then White Peach puree.
|
| 6. | Finish with a dollop of Riesling cream and serve.
|
|
|
