Harvest Recipes
#WVHarvest2018
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
Ingredients
- 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
Instructions
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Combine 1/4 cup plus 2 tbsp sugar, egg yolks, Viognier, and salt in saucepan over medium heat. Simmer until thick 3-5 minutes.
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Strain through a fine sieve into a bowl. Stir in cardamom. Gradually whisk in butter until smooth.
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Press plastic wrap onto surface of curd. Refrigerate until set, about 1 hour.
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Whip the heavy cream until soft peaks form. When curd is cool stir in whipped cream and tarragon.
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Preheat oven to 425. Toss fruit with remaining sugar. Roast until caramelized 15-20 minutes. Cool.
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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.
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Refrigerate at least two hours or up to 1 day.