The Herbfarm Cookbook by Jerry Traunfield

Author:Jerry Traunfield
Language: eng
Format: epub
Publisher: Scribner

RASPBERRY, R IESLING, AND ROSE GERANIUM GRATIN

8 servings

In this dish, the flavor of rose geranium is incorporated in a unique way—it’s infused into the wine that’s then used to make a sabayon, a whipped wine-based custard. The sabayon is spread over raspberries in a shallow baking dish, sprinkled with sugar, and broiled until browned. All the flavors—fragrant ripe berries, floral-scented wine custard, and caramelized crust—combine to make a luscious dessert. You can make the sabayon well ahead of time and finish the dessert at the last moment.

SABAYON

1/2 cup medium-sweet Riesling wine (not dry Riesling and not late-harvest)

12 medium-size fresh rose geranium leaves

4 large egg yolks

1/4 cup granulated sugar

1/2 cup heavy cream

4 cups raspberries

2 tablespoons turbinado sugar (Sugar in the Raw)

1. Infusing the wine. Bring the wine to a simmer in a small saucepan. Drop in the rose geranium leaves, cover, and remove from the heat. Let the mixture steep for 30 minutes. Strain, pressing on the leaves to extract all the liquid.

2. Setting up the double boiler. Create a double boiler by selecting a medium (10- to 12-inch) stainless-steel mixing bowl that will rest on top of a large (6-quart) pot filled with about 2 inches water. The top of the bowl can extend beyond the rim of the pot, but the bottom of the bowl must not touch the water. Put the pot (without the bowl) over medium heat and bring the water to a boil. Fill a large mixing bowl half full with ice water and set it beside the stove.

3. Sabayon. Whisk together the egg yolks and granulated sugar in the medium mixing bowl, then add the infused wine. Place the bowl over the boiling water and whisk constantly with wide strokes until the mixture is fluffy and very thick and there is no liquid remaining at the bottom of the bowl. It will only take 3 to 4 minutes. An instant-read thermometer inserted in the custard should register 170°F. Immediately remove the bowl from the boiling water and set it in the ice water. Whisk the mixture occasionally until it is cold. Whip the cream until it forms soft peaks and fold it into the cooled wine custard. (The sabayon will keep in a covered container in the refrigerator for up to 3 days.)

4. Gratin. Preheat the broiler to high with the oven rack 6 inches from the heat source. Spread the raspberries in a shallow 1 1/2-quart gratin dish or divide them among 8 individual 6-ounce ramekins. Spread the sabayon over the berries and sprinkle with the turbinado sugar. Broil until speckled brown but not blackened. Serve right away.

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