| Ginger Sponge Cake: |
| • |
6 eggs |
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6 oz. granulated sugar |
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6 oz. flour |
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4 tbsp. The Perfect Purée Ginger, thawed |
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6 oz. butter, melted |
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salt to taste |
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| 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. |
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| Riesling Syrup: |
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2 bottles dry Riesling, 750 ml. each |
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1/2 cup honey |
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1 tbsp. The Perfect Purée Lemon Zest, thawed |
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1/2 vanilla bean |
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1 pinch salt |
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| 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. |
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| Riesling Cream: |
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3 pints heavy cream |
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1/2 cup confectioners 10x sugar |
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1/4 cup Riesling syrup |
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| 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. |
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| To Assemble: |
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4 cups The Perfect Purée White Peach, thawed |
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6 cups Riesling cream |
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1/2 ginger sponge cake, cut in 1″ cubes |
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8 16 oz. red wine glasses or narrow glass bowls |
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1/2 cup Riesling syrup |
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| 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. |
