Crème Champenoise
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s), very fresh
- 6 teaspoons sugar
- liter ⅛ white wine, dry
- 1 tablespoon kirsch or rose liqueur
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Separate the eggs and beat the egg whites into snow. Put the egg whites in the refrigerator.
- Put the 2 egg yolks in a saucepan and add the sugar, white wine, liqueur and lemon juice. Usually kirsch is used, but I prefer rose liqueur. The cream tastes wonderfully flowery.
- Heat the ingredients on the stove over medium heat and at the same time beat the mixture with the mixer. However, just heat the cream and never let it boil.
- Continue stirring with the mixer for approx. 5 minutes until the mass has reached approx. 4 - 5 times its volume. If you make sure that the cream does not boil, you can save yourself the laborious process of warming it up in a water bath.
- Now let the cream cool down quickly in a cold room or in the refrigerator. Then carefully fold the egg whites into the cooled cream and serve immediately. This wine cream is a dream!
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