Harvest Recipes


left coast estate – “Stone Fruit Trifle with Herbed Mousse”

Featured at this year’s Harvest Dinner. Suggested pairing: Left Coast 2015 Pinot Meunier.

Stone Fruit Trifle with Herbed Mousse


  • 1/4 cup sugar
  • 2 tbsp sugar
  • 4 large egg yolks
  • 1/2 cup Left Coast Viognier
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 6 tbsp butter, room temperature, cut into small pieces
  • 1.5 cups heavy cream
  • 2 tsp tarragon, finely chopped
  • 3.5 cups stone fruit, such as peaches, nectarines or plums, halved and cut into 1/2 pieces
  • 1/4 cup sugar


  1. Combine 1/4 cup plus 2 tbsp sugar, egg yolks, Viognier, and salt in saucepan over medium heat. Simmer until thick 3-5 minutes. 

  2. Strain through a fine sieve into a bowl. Stir in cardamom. Gradually whisk in butter until smooth. 

  3. Press plastic wrap onto surface of curd. Refrigerate until set, about 1 hour. 

  4. Whip the heavy cream until soft peaks form. When curd is cool stir in whipped cream and tarragon.

  5. Preheat oven to 425. Toss fruit with remaining sugar. Roast until caramelized 15-20 minutes. Cool.

  6. Layer a third of cake in bottom of 12-cup bowl. Cover with third of mousse. Spoon a third of roasted fruit over mousse. Repeat twice. 

  7. Refrigerate at least two hours or up to 1 day.