Welfenspeise (Guelph dessert with wine foam)

Name: Welfenspeise (Guelph dessert with wine foam)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 500 ml milk; 40 g cornflour; 60 g sugar; 1 piece vanilla pod; 1 pinch salt; 2 piece egg white; 3 piece egg yolk; 60 g sugar for the wine foam; 250 ml white wine (medium dry); 1 tsp cornflour for the wine foam; 1 tbsp lemon juice

A German classic from Lower Saxony: the Welfenspeise from Hanover carries the colours of the House of Guelph, white and yellow, and is gladly served at Christmas as a festive dessert. A creamy vanilla cream sits underneath, topped with an airy layer of wine foam that melts on the tongue. Serves 6.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

195 kcal

Calories

3 g

Protein

3 g

Fat

32 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.45 · ~€0.60/serving

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Instructions

1
Take 6 tbsp of the milk and stir the cornflour into it until smooth. Slit the vanilla pod lengthways and scrape out the seeds.
2
Bring the rest of the milk to the boil in a pan with the sugar, the vanilla seeds, the pod and the salt. Take out the pod, pour in the blended cornflour while stirring and let the cream come to a good boil once.
3
Whisk the egg whites until stiff and fold them straight into the hot cream until it is pale and light.
4
Fill the cream into six glasses, smooth the tops and leave to cool completely.
5
For the wine foam, whisk the egg yolks, sugar, white wine, cornflour and lemon juice together in a bowl. Set the bowl in a hot water bath and beat the mixture with a whisk until thick and foamy.
6
Take the bowl out of the water bath and let the wine foam cool to lukewarm, stirring now and then.
7
Pour the wine foam carefully over the cold cream and chill the Welfenspeise once more.