Champenoise Cream (Champagner-Zitrone-Cream)

Name: Champenoise Cream (Champagner-Zitrone-Cream)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 eggs + 2 egg yolks (size M); 75 g Sugar; 7-10 Tbsp grated peel and juice of 1D2 untreated lemon; 100 ml dry white wine; 1 pinch Salt; 2 French biscuits (e.g. Roses de Reimes); 1 TEASPOON Icing sugar for dusting

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 eggs + 2 egg yolks (size M)
75 g Sugar
7-10 Tbsp grated peel and juice of 1D2 untreated lemon
100 ml dry white wine
1 pinch Salt
2 French biscuits (e.g. Roses de Reimes)
1 TEASPOON Icing sugar for dusting

Directions

1
Separate 1 egg. Chill the egg white. Beat 1 egg, 3 egg yolks, sugar and lemon peel in a hot water bath with the whisks of the hand mixer for about 7 minutes until white and creamy. Add wine and lemon juice and continue beating until the cream volume has doubled.
2
Then beat the cream on a cold water bath until cold. Beat the egg whites and salt until stiff and carefully fold into the cream. Pour the cream into dessert glasses. Crumble the biscuits finely and sprinkle over the top.
3
Dust with icing sugar.