Weinschaumcreme (wine sabayon)

Name: Weinschaumcreme (wine sabayon)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 piece lemon (unwaxed, juice and zest); 4 piece egg yolks (medium); 80 g sugar; 1 pack vanilla sugar; 1 tsp cornflour; 200 ml dry white wine (Riesling); 100 ml cream; 150 g berries; 8 piece sponge fingers

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.

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Cook time

25 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

300 kcal

Calories

5 g

Protein

12 g

Fat

40 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.75 · ~€0.95/serving

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Instructions

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.