Guelfencreme

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   For the vanilla flummery, mix 40 grams of starch with a little milk until smooth. Put the rest of the milk and 40 grams of sugar in a saucepan. Cut the vanilla pod lengthwise and scrape the pulp into the milk.

2. 2

   Add the vanilla pod and bring everything to the boil. Separate the eggs and beat the egg whites until stiff. Stir the starch into the boiling milk and bring to the boil for another 1/2 minute. Remove from heat, remove vanilla pod and stir the beaten egg white into the hot flummery.

3. 3

   Leave to cool in a bowl. Place the egg yolks, remaining sugar, white wine, grated lemon rind, lemon juice and remaining cornstarch in a pot. Beat over a low to medium heat until the mixture rises.

4. 4

   Remove from heat and continue beating until the cream has cooled down. It is best to place it briefly in a cold water bath. Pour the wine mousse cream onto the flummery. Keep cool until serving. Decorate with lemon spiral and lemon balm.