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Patisserie
Cabernet Franc Ice Wine Mousse with Roasted Ontario Peaches
Yield: Serves 6
Method
Ice Wine Mousse: Warm the ice wine, vanilla and lemon juice, meanwhile whisk the sugar and egg yolks together and mix with hot liquid.
Dissolve the soaked gelatin in the warm mixture and pass through a fine sieve and leave the mixture to cool.
Semi-whip the cream and fold into the ice wine mix and then gently add the meringue, pipe into plastic lined metal rings or ramekins.
Finally pipe the cold chocolate filling into the middle and place into the freezer.
Chocolate filling (for the centre of the mousse): Boil the water, sugar and glucose together. Add the cocoa powder and re-boil the mixture. Add the chocolate buttons and stir until melted – fold in the cream and chill until required.
Roasted Ontario Peaches: Cut the peaches in half and remove the stone. Place onto a baking tray and sprinkle the dark brown sugar, butter and crushed amaretti biscuits on top of the peaches. Bake in the oven at 180 C (350 F) until soft and the topping has caramelized.
Arrange next to the ice wine mousse with some of the peach cooking liqueur.
Source: This recipe is courtesy of professor Anthony D. Borgo, CCC, CBS, Coordinator, Culinary Programs at Georgian College. www.georgian.on.ca
Ingredients:
Ice Wine Mousse
80 ml Cabernet Franc Ice Wine
1/4 vanilla pod scraped
5 g lemon juice
10 g castor sugar
40 g egg yolks
170 ml 35% cream
50 g meringue (25g egg whites, 25g sugar)
1 leaf gelatin
Chocolate filling
90 g castor sugar
80 ml water
10 g glucose
30 g cocoa powder
50 g dark chocolate pieces
30 g 35% cream
Roasted Ontario Peaches
6 ripe peaches
50 g unsalted butter
50 g dark brown sugar
100 g amaretti biscuits
