Feather white cream

White cream:

  • ½ l of milk
  • 3 tbsp sugar
  • 3 ½ tablespoons cornstarch
  • Egg white of 3 egg whites

Yellow cream:

  • ¼ liter of Silvaner wine
  • 3 tbsp sugar
  • 2 ½ tablespoons cornstarch
  • 3 egg yolks

For the white cream, mix the sugar and cornstarch with a little cold milk. Bring the remaining milk to a boil and stir in the cornflour, let it boil briefly. After cooling, gently fold in the egg whites; fill in a bowl and refrigerate.

For the yellow cream remove some of the white wine, stir with the cornflour and the sugar; heat the remaining white wine, stir in the starch mixture, boil briefly, remove from heat and stir in the yolks; Fill the yellow cream onto the white cream in the bowl.

To serve with a tablespoon two-colored cams of both creams cut off and arrange on large plates.

Recipe from Marlis Frey, Weingut Frey, Sulzheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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