Pear Riesling Trifle
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Granulated Sugar2 tbsps
Lemon Juice (freshly squeezed)8 large
Egg Yolk1.25 cups
Heavy Whipping CreamDirections:
1
Pears: Peel, core and slice the pears 1/2-inch thick
2
Combine the pears in a large saute pan with the sugar, Riesling, salt, and lemon juice
3
Cook over medium-high heat until the juices start to evaporate, 10 to 15 minutes
4
In a food processor, roughly puree the pears
5
Set aside to cool
6
; Riesling Sabayon: Fill a medium saucepan 1/3 full of water
7
Bring the water to a low boil
8
Fill a medium bowl with ice water
9
Set aside
10
In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling, and salt
11
Set the bowl into the pot of water, making sure that the water doesn't touch the bottom of the bowl
12
Cook, whisking constantly, until thick, about 3 minutes
13
Set the bowl in the bowl of ice water
14
Whisk until cool
15
In a separate bowl, whisk the cream until soft peaks form
16
Fold it into the Riesling mixture
17
Refrigerate until you are ready to assemble the trifle
18
For Assembly: 1 recipe Vanilla Genoise (recipe follows) Equipment: 2 1/2-quart bowl, preferably glassAssembly: Cut the genoise in half horizontally with a knife
19
Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl
20
Cut and fit pieces of the genoise over the sabayon in a single layer
21
Cover with 2/3 cup of the reserved puree, then 1 cup of sabayon
22
Continue layering in the same manner, ending with sabayon
23
Refrigerate for at least 6 hours before serving
24
This trifle can be made 1 to 2 days ahead