With Latwerg mousse
With home-made Latwerg, of course, it tastes best. Tip: You can also garnish the plate with cinnamon waffle rolls or pickled plums.
ingredients for 4 persons
Stir the egg yolks with the sugar in a water bath until frothy. Carefully fold the whipped cream under the slightly cooled egg-sugar mixture, add cinnamon. Fill everything in a glass stollen shape, cover with foil and put into the freezer overnight.
Put the Latwerg in a small saucepan and bring to a boil with a strong red wine - do not forget to stir - allow to cool.
Before serving, tumble the frozen parfait out of the mold, cut into slices and serve with Latwerg mousse on a cinnamon-powdered plate.
Recipe by Liselotte and Dorothee Hill, Weingut W. Hill, Uelversheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)