Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor 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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below