Guelfencreme with sherry

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Stir 40 g starch with 3 tablespoons of milk until smooth. Put the remaining milk and 40 g sugar in a pot. Cut open the vanilla pod and scrape out the pulp. Add pulp and pod to the milk and bring everything to the boil. Separate eggs, beat egg whites until stiff. Remove the vanilla pod from the milk, stir the mixed starch into the boiling milk and let it boil up again briefly. Take the pot from the stove and carefully fold in the beaten egg white.

2. 2

   Carefully chop the rusks. Fill glasses alternately with layers of cream and rusks until they are half full. Put them in a cold place. Put the egg yolks, remaining sugar, sherry, grated lemon peel and juice and the remaining cornflour in a pot. Whisk at low heat until the mixture rises. Remove from heat and continue beating until the cream is almost cold. Spoon the sherry cream onto the other cream

3. 3

   Glasses: Süßmuth