Creme Bachique White Wine Cream
Indulge in the luxurious charm of Creme Bachique White Wine Cream, a sophisticated dessert that combines the velvety richness of custard with the aromatic depth of dry white wine. This silky-smooth cream is artfully infused with fragrant vanilla, zesty lemon, and a hint of salt to enhance its delicate balance of flavors. With its unique cooking method of wine reduction and careful tempering, this recipe ensures a decadent yet refined texture, perfect for any elegant gathering or special occasion. Garnish with fresh berries and mint for a visually stunning and refreshing contrast, making every spoonful a celebration of creamy indulgence and subtle wine-infused sophistication. Perfect for wine lovers and dessert aficionados alike, this recipe is sure to enchant your taste buds.
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Recipe Information
Ingredients
- 250 ml Dry white wine
- 200 ml Heavy cream
- 4 pieces Egg yolks
- 100 grams Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 pinch Pinch of salt
- 100 grams Fresh berries (optional, for garnish)
- 5 grams Mint leaves (optional, for garnish)
Instructions
In a medium saucepan over low heat, pour the white wine and gently simmer until reduced by half. This will concentrate the flavors. Once reduced, set it aside to cool slightly.
In a separate mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes pale and smooth.
Slowly heat the heavy cream in another saucepan over low to medium heat until it just begins to steam, but do not let it boil.
While continuously whisking, gradually pour the warm cream into the egg yolk mixture to temper the eggs and prevent curdling.
Pour the tempered mixture back into the saucepan and mix in the reduced white wine, vanilla extract, lemon zest, and a pinch of salt.
Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula, until the cream thickens enough to coat the back of the spoon (approximately 8-10 minutes). Be careful not to let it boil, as this could cause the eggs to scramble.
Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
Divide the Creme Bachique into serving bowls or glasses and allow them to cool to room temperature before covering and chilling in the refrigerator for at least 2 hours or until fully set.
Before serving, garnish with fresh berries and a sprig of mint for an elegant touch, if desired.
Enjoy this creamy, wine-infused dessert as a sophisticated end to your meal!
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 113.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
