Summary

Ingredients

• 1 packet gelatine powder or 6 sheets gelatine
• 2 egg (s), separated
• 1 tablespoon water, hot
• 125 g suar
• 1 vanilla sugar
• 375 ml white wine (Pinot Gris), dry
• 2 tablespoon lemon juice
• 0.25 liter ¼ cream

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Instructions

1. Soak the gelatine in cold water. (10 min.) Or stir the powder gelatine with 5 tablespoon. Cold water and allow to swell for 10 min. Beat the egg yolks with hot water until foamy, gradually stir in the sugar and vanilla sugar, add the white wine and lemon juice and stir in.
2. Squeeze out the gelatine and dissolve it over a mild heat and mix with 3 tablespoons of the egg yolk mixture, then beat into the rest of the egg yolk mixture. Place in the refrigerator for at least 20 minutes. Beat the cream and egg whites until stiff.
3. When the mixture starts to set, fold in the cream first, then fold in the egg whites. Then place in the refrigerator for several hours.