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White Peach, Ginger and Riesling Trifle

8 portions

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.
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