We share the recipe and pairing of this ideal dessert to accompany with our Siete Torques Torques 2013.

INGREDIENTS
Bavaroise
Torrontés wine 250 cc
1/2 orange zest
Sugar 100 g
Buds 4
Gelatin without flavor 10 g
Additional Torrontés wine 50 cc
Milk cream 300 cc
Various
Peach compote

PROCESS
Bavaroise
Heat the wine with the zest and half the sugar. Beat the yolks with the rest of the sugar, until whitening. To integrate both mixtures and to cook on bath of Maria until it thickens like an English cream. Hydrate the gelatin with the additional wine and add it to the hot preparation. Place on inverse water bath. When the gelatin begins to coagulate, add the whipped cream to half a point. Dump in molds moistened with water. Cool in the refrigerator for 3 hours.

Unmold by passing the molds through hot water.

PRESENTATION
Serve with a compote of fresh peaches or peaches and accompany with Siete Fincas.

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