Noble Riesling Bavarois

By akselden

Ingredients

• 2 egg yolks
• 1 teaspoon unflavored gelatin
• 1/2 cup whipping cream, whipped to soft
• peaks
• 1/2 cup late-harvest Riesling
• 2 tablespoons sugar

Preparation

Step 1

In a mixing bowl, beat the egg yolk and sugar until thick and creamy. Fill another large bowl with ice and set it aside. In a small pan, mix the gelatin with the dessert wine to soften, then heat it gently until the gelatin dissolves. Whisk the wine-gelatin mixture into the egg yolks and sugar. Pour this mixture into a thick-based pot and stir over low heat to thicken, until it Coats the back of a spoon. Transfer the mixture to a stainless bowl and set it into the bowl of ice. Continue to mix with a whisk with the bowl in the ice until the mixture cools and starts to set. Fold in the lightly whipped cream. Ladle the mixture into 6 small, oiled ramekins and place them in the refrigerator to chill thoroughly, about 3 hours.