Welfenspeise

Summary

Ingredients

For the cream:

• 500 ml milk
• 40 g suar
• 1 point vanilla sugar
• 40 g cornstarch
• 4 egg whites, beaten until stiff

For the foam: (wine foam)

• 4 egg yolks
• 80 g suar
• 250 ml white wine
• 0.5 ½ lemon (s), juice from it
• 1 tablespoon, leveled cornstarch

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Instructions

1. Bring milk and sugar to the boil (reserve 5 tablespoon). Mix the cornstarch in the 5 tablespoon of the rest of the milk, add, briefly bring to the boil. Put the egg whites under the hot cream and pour into a glass bowl or glasses.
2. For the wine foam, put all the ingredients in a saucepan (do not use aluminum!). With a half-sized flame or circuit 2, heat while hitting it vigorously. Let everything boil briefly, then take it down and continue to beat until it has cooled down a bit. Pour wine foam onto the cooled cream and refrigerate until ready to use.

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