Catfish dish with soaked pastry

Name: Catfish dish with soaked pastry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Butter almond pastry (approx. 15 pieces); 300 ml dry white wine; 1 pack of "Basic mixture for Guelph's diet"; 1/2 l Milk; 2 Eggs (size M); 3 TABLESPOONS Sugar; 7-10 Tbsp Melissa e cioccolato grattugiato

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Butter almond pastry (approx. 15 pieces)
300 ml dry white wine
1 pack of "Basic mixture for Guelph's diet"
1/2 l Milk
2 Eggs (size M)
3 TABLESPOONS Sugar
7-10 Tbsp Melissa e cioccolato grattugiato

Directions

1
Crumble the biscuits, except for 4 biscuits for decoration, spread them on 4 dessert glasses and sprinkle with 50 ml of wine. Catfish dish basic mixture, except for 2 lightly heaped tablespoons for the sauce, stir with 6 tablespoons of milk until smooth. Boil up the rest of the milk. In the meantime, separate eggs and beat egg whites until stiff. Stir the smooth cream powder into the boiling milk and bring to the boil again.
2
Stir the egg whites into the cream and bring to the boil. Spread the cream on the soaked pastry. Mix egg yolks, remaining cream powder, sugar and remaining wine in a pot and bring to the boil while beating vigorously with a whisk. Allow the sauce to cool, stir from time to time and pour over the cream. Serve the dessert with the rest of the pastry, decorated with lemon balm and chocolate shavings as desired
3
Glass: Schott Cristal