Ingredients

For the cream
450 ml milk
50 g sugar
1 pack of vanilla sugar
50 g cornstarch
4 egg whites, beaten until stiff
For the foam: (wine foam)
4 egg yolks
70 g sugar
250 ml white wine
½ lemon(s), juice of
1 tbsp, str. cornstarch

preparation

First, bring the milk and sugar to the boil (reserve 5 tablespoons).

Then mix the starch flour in the 5 tablespoons of remaining milk, add it and bring to the boil briefly. Now fold the egg whites into the hot cream and pour into a glass bowl or glasses.

Now put all the ingredients for the wine foam in a pot (do not use aluminum!).

Heat on medium flame or circuit 2 while beating vigorously.

Now let everything bubble up briefly, then take it out and continue beating until it has cooled down a little.

Pour the wine foam onto the cooled cream and refrigerate until ready to use. Complete!

Guelph food, the queen of desserts