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Weinschaumcreme (wine sabayon)
A German classic from Rhineland-Palatinate: on the Mosel and the Rhine, Weinschaumcreme is one of the best-known desserts of the wine regions. Egg yolk, sugar, Riesling and lemon are whisked over a hot water bath into a thick, pale yellow foam that is served warm or cooled in glasses. Fresh berries and sponge fingers go with it.
Kochzeit
25 min
Portionen
4
Zutaten
9
Nährwerte
pro Portion300 kcal
Kalorien
5 g
Eiweiß
12 g
Fett
40 g
Kohlenhydrate
Zubereitung
- 1
Wash the lemon in hot water, rub it dry, finely grate the zest and squeeze out 2 tbsp of juice.
- 2
Stir the egg yolks, the sugar, the vanilla sugar and the cornflour together in a metal bowl. Add the white wine, the lemon juice and the lemon zest and stir everything smooth.
- 3
Set the bowl over a hot but not boiling water bath and whisk the mixture with an electric hand whisk until it is thick and creamy and leaves a trail (about 75 °C).
- 4
Either pour the cream into glasses warm straight away, or stand the bowl in cold water and stir the cream until it is cold. For the cold version, whip the cream until stiff and fold it in lightly.
- 5
Pick over the berries, put them on the cream and serve the sponge fingers alongside.
