Pelargoniums: An Herb Society of America Guide

Recipes

White Wine Cream with Fresh Fruit

1 cup white wine (suggest Chenin Blanc, Sauvignon Blanc, Gewürztraminer, Chardonnay (not too dry), White Zinfandel, White Burgundy, or white table wine) 
1 cup sugar
½ cup orange juice (preferably fresh)
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unflavored gelatin
6 whole eggs
2-3 sprigs rose geranium leaves, 4 inches long
2 tablespoons chopped fresh lemon balm
1 cup heavy whipping cream

Combine all ingredients, except herbs and whipping cream, in blender to mix a few seconds. Do not over blend. Place in a heavy, stainless steel, ceramic or enamel pan; add sprigs of rose geranium, and cook over medium heat until mixture begins to thicken. Stir constantly while cooking. Remove from hot pan to a bowl large enough to accommodate whipped cream; lift out geranium leaves with tongs or slotted spoon, scraping away as much of custard as possible. Stir in chopped lemon balm evenly, then refrigerate, or cool completely over a bowl of ice, but do not allow custard to become solid.

Whip cream in a cold bowl until stiff peaks form. Using a rubber spatula, gently fold cream into cooled base. Divide into individual serving dishes, allowing about 1/3 cup per serving, or serve in a large compote dish. Serve with fruit of choice and garnish with sprigs of fresh lemon balm or rose geranium. 

Yield: 6-8 servings if using fruit as garnish only, 12-15 if serving more fruit

Note: Strawberries, boysenberries, blueberries, peaches, apricots, grapes or poached apples or pears would be delicious. Another way of serving is to place the fruit in dish in alternating layers with cream mixture. Dessert can be prepared several days in advance but do not combine with fruit until ready to serve. It can also be prepared in two steps, by cooking and cooling base ahead of time. When ready to serve, let base soften at room temperature, then fold in whipped cream several hours before serving.

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Fruited Honey Mousse with Rose Geranium

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