Feather white cream

ingredients for 4 persons

  • 4 egg yolks
  • 20 g of sugar
  • ½ l Gewürztraminer Spätlese
  • 1 sheet of gelatine
  • 200 ml of cream
  • 2 cl Gewürztraminer pomace

Beat the egg yolks with the sugar until frothy. Add the Gewürztraminer and whip in a bain-marie. Now stir in the soaked gelatine and let everything cool down. In the meantime beat the cream until stiff. When the cream starts to gel, fill in the mold and freeze.
To serve, top the parfait and cut into slices. Serve with steamed rhubarb, fresh strawberries or fresh raspberries and raspberry.

Recipe by Jutta Ahl, Weingut Bert Wechsler-Erben, Osthofen
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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