by Editorial Staff


Prep Time 10 mins
Cook Time 20 mins
Total Time 3 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)


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


  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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