Mallorcan sangria cream

Name: Mallorcan sangria cream
Cook time: 40 min
Total time: 40 min
Yield: 11
Ingredients: 4 Eggs (size M); 4 Egg yolk (size M); 2 packages Vanillin sugar; 150 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 12 sheets white gelatine; 250 ml Orange juice; 250 ml Rosé wine; 400 g Whipped cream; 7-10 Tbsp M

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 11

4 Eggs (size M)
4 Egg yolk (size M)
2 packages Vanillin sugar
150 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
12 sheets white gelatine
250 ml Orange juice
250 ml Rosé wine
400 g Whipped cream
7-10 Tbsp M

Directions

1
Separate eggs. Put the egg white in a mixing bowl and chill. Pour egg yolk into a large mixing bowl. Add the vanillin sugar, sugar, salt and lemon zest and whisk until thick and creamy white (12-15 minutes at highest setting). In the meantime, soak the gelatine in cold water. Stir the juice and wine into the whipped egg yolk mixture. Squeeze out the gelatine and melt in a small pot at low heat.
2
Remove from the heat, add 5-6 tablespoons of the egg yolk and wine mixture drop by drop and stir in. While stirring slowly run into the remaining egg yolk-wine mixture. Place in a cool place for 3-5 minutes until the mixture begins to gel. In the meantime, beat cream and egg whites separately until stiff. Fold the cream first and then the egg white into the gelatinising mixture in portions. Pour into a dessert bowl and chill for 4 hours. Serve decorated as desired with mint, orange and lemon slices
3
With 12 people: