Molded Riesling Cream with Poached Apples
Lovely molded wine creams are served with a fan of apple slices poached in wine, cinnamon, and clove. While any poached seasonal fruit could be served with the creams—in the photo sent by the restaurant, strawberry slices garnish the dish—the pale apples add an elegance to the presentation. Instructions for the apples are given in this recipe.
Ingredients
- Riesling Cream
- Unflavored gelatin - 1/2 packet
- Cool Water - 2 tablespoons
- Egg - 1
- Egg Yolk - 1
- Sugar - 1/2 cup
- Riesling - 1/4 cup plus 1 tablespoon
- Juice and zest of 1/2 lemon
- Heavy (whipping) cream - 3/4 cup, beaten to firm peaks
- Stewed Apples
- Granny Smith apples - 3
- Juice and zest of 1/2 lemon
- Water - 3/4 cup
- Dry white wine - 3/4 cup
- Sugar - 1/4 cup
- Cinnamon Stick - 1/2
- Cloves - 3
Instructions
To make the cream: Butter 8 ramekins or molds. Combine the gelatin powder and water in a small heatproof bowl or cup. Put the eggs, sugar, half of the Riesling, and lemon juice and zest in a roomy stainless steel bowl. Bring a large pan of water to a simmer. Place the bowl over the top of the pan of simmering water; do not let the water touch the bowl. Whisk the egg mixture until the mixture thickens and increases in volume. Move the bowl on and off the heat as you whisk to keep the mixture from completely cooking; you want it to be warm, not hot. When the mixture is pale and has thickened, remove from heat. Warm the softened gelatin over the heat to liquefy it, and whisk it into the egg mixture. Fold a large spoonful of whipped cream into the egg mixture, then gently fold the egg mixture into the whipped cream. Fill the prepared molds and level the tops. Place them on a baking sheet for ease in handling; chill in the refrigerator for at least 2 hours.
To prepare the apples: Peel and core the apples. Cut them into thin slices and put in a bowl with the lemon juice and zest; toss to coat. Bring the wine, water, sugar, cinnamon stick, and cloves to a boil. Add the apple slices and their juice, reduce the heat to medium-low and simmer 10 minutes, until the slices are soft but still hold their shape.
To serve: Remove the molds from the refrigerator. Warm a dish towel by wetting it with hot water and wringing it out; wrap the towel around a mold for 30 to 45 seconds, then unmold the cream to one side of a serving plate. Repeat with remaining molds. Fan stewed apple slices around one side of the cream; spoon the poaching liquid around as a sauce.
