Riesling Custard with Roasted Grapes

Riesling Custard with Roasted Grapes

Weinschaum in German literally means “wine foam” and is very similar to the Italian’s zabaglione, which is a cooked custard usually utilizing sweet Marsala wine and topped with fresh berries, maybe served with a bit of biscotti on the side. This version utilizes an off-dry German Riesling (look for the word Spätlese or Auslese on the label) and roasted grapes for a bit of texture. It works beautifully for entertaining and dinner parties, since both elements can be made ahead.

Serves 4

Ingredients

1 1/4 cup off-dry Riesling
3 eggs + 1 egg yolk
1/2 cup granulated sugar
1/2 tsp freshly squeezed lemon juice

Roasted grapes:
1 cup red seedless grapes
1 cup green seedless grapes
cooking spray
pinch of sea salt

Method

Preheat oven to 450°F. Line a baking sheet with parchment paper and spray with cooking spray. Add grapes to baking sheet, shake them around a bit to coat with cooking spray, and sprinkle with a small pinch of salt. Roast for about 15 minutes, or until grapes have popped and are slightly wrinkled.

While grapes are roasting, prepare the custard.

Heat a small saucepan of water over medium heat and allow to come to a simmer.

Whisk eggs, yolk, and sugar together in a medium heatproof bowl until pale and smooth. Place bowl over the saucepan of simmering water, adding wine and lemon juice while whisking constantly. Continue cooking, whisking often, until custard is thick - almost a pudding consistency. Remove from heat. Transfer to a bowl and cool.

Custard may be served warm in bowls or chilled and served in decorative cocktail glasses. Garnish with roasted grapes and serve with a glass of the same wine you used in the custard.