Feather white cream

ingredients for 4 persons

  • 2 fresh yolks
  • 100 g of sugar
  • 1 cup of sweet cream
  • Cinnamon to taste
  • 1 glass of Latwerg (plum jam)
  • 200 ml of red wine

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)

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