Printen Cream with Orange Sabayon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g Printe (s) (Aachener Printen)
- 100 ml red wine
- 1 tablespoon acacia honey
- 3 sheets gelatin
- 200 ml cream
- 200 g cream quark
- 40 g cranberry jelly or currant jelly, or contour
- 2 egg yolks
- 4 tablespoon white wine
- 2 teaspoons sugar
- Orange (s), the rubbed peel and wedges it
- pistachios
- Printe (n), crumbled
Print Recipe
Pin Recipe Instructions
- Chop up Printen and soak with red wine. Honey, quark and jelly / jam with it. Whip the cream. Soak gelatine, dissolve. Stir in half of the cream and then add to the cream. Fold in the rest of the cream and put in a cool place.
- Whip the egg yolks, sugar, wine and orange peel in a double boiler until creamy, then beat in cold water until cold.
- Pour the orange mirror onto the plate, remove the dumplings from the cream and serve with pistachios, orange wedges and printe crumbs.
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