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Asti-Spumante Custard
Courtesy of the Asti Spumante docg Consortium, www.astidocg.it
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Serves 4
Light and refreshing this custard is wonderful with fruit or panettone or pandoro.
5 egg yolks
1 cup granulated sugar
3/4 cup Asti Spumante docg
2 cups heavy cream
1/4 teaspoon vanilla extract
1/2 packet unflavored gelatin powder, about 1/2 ounce
3 tablespoons confectioners' sugar
Dried or fresh fruit
In a bowl, beat the yolks and sugar, using an electric hand mixer or whisk, until smooth and creamy. Beat in the Asti Spumante docg. Reserve.
In a large saucepan combine 1 cup of the heavy cream with the vanilla and bring just to a boil. Reduce heat to medium and slowly beat in the yolk-sugar mixture.
Using a candy thermometer, simmer until the mixture reaches a temperature of 185 degrees F. Remove from heat and whisk in the gelatin. Allow to cool.
Meanwhile, in a large bowl combine the remaining cup of heavy cream with the confectioners' sugar and beat until stiff peaks form. Fold the Asti mixture into the whipped cream.
Serve with dried or fresh fruit and a glass of Asti Spumante docg.
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