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Ингредиенты
- 8 x Ripe hard pears
- 1Â 1/2 c. Granulated sugar
- 1/4 c. Riesling wine
- 1 pch Salt
- 2 Tbsp. Freshly squeezed lemon juice
- 8 lrg Egg yolks
- 1/2 c. Granulated sugar
- 3/4 c. Riesling wine
- 1 pch Salt
- 1Â 1/4 c. Heavy whipping cream
- 1 x Recipe Vanilla Genoise (recipe follows)
- 1 x 2 1/2-qt bowl, preferably glass
Инструкции
- Pears:Peel, core and slice the pears 1/2-inch thick. Combine the pears in a large saute/fry pan with the sugar, Riesling, salt, and lemon juice. Cook over medium-high heat till the juices start to evaporate, 10 to 15 min. In a food processor, roughly puree the pears. Set aside to cold.
- Riesling Sabayon:Fill a medium saucepan 1/3 full of water. Bring the water to a low boil.
- Fill a medium bowl with ice water. Set aside.
- In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling, and salt. Set the bowl into the pot of water, making sure which the water doesn't touch the bottom of the bowl. Cook, whisking constantly, till thick, about 3 min. Set the bowl in the bowl of ice water. Whisk till cold.
- In a separate bowl, whisk the cream till soft peaks form. Fold it into the Riesling mix. Chill till you are ready to assemble the trifle.
- Assembly:Cut the genoise in half horizontally with a knife.
- Pour 1/3 c. of the sabayon in the 2 1/2-qt glass bowl. Cut and fit pcs of the genoise over the sabayon in a single layer. Cover with 2/3 c. of the reserved puree, then 1 c. of sabayon. Continue layering in the same manner, ending with sabayon.
- Chill for at least 6 hrs before serving.
- This trifle can be made 1 to 2 days ahead.
- Yield: 8 to 10 serving
