Feather white cream

With Federweisser or red Rauscher

Créme vom Neie on kiwi carpaccio

Traditionally, a piece of Flammkuchen is eaten for Federweisser. Why not try a dessert? Here comes the "Neie" directly into the dessert.


  • 0.2 l grape must
  • 0.25 l of cream
  • 4 sheets of gelatine
  • Beat 3 egg yolks with 80 g sugar until foamy
  • 3 kiwi

Heat the Spring White / Red Rauscher until it starts to boil. Then immediately put in a cold bowl. Soak gelatine in cold water, dissolve in hot must with stirring.

¼ l cream stiff. Beat the egg yolks and sugar with a hand mixer until frothy. Use a whisk to mix the cooled gelatine with the egg mass. Finally, carefully put the whipped cream under. Pour the resulting cream into rinsed yoghurt pots and let them set in the fridge for at least two hours.

For serving, peel the sliced kiwi thinly as a carpaccio on a small plate. Remove the chilled cups from the refrigerator, dip briefly in hot water and carefully pounce on the carpaccio. Garnish the delicate crème to your heart's content and serve immediately.

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