Wine-Cognac-Cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Beat the egg yolks, sugar and vanillin sugar until frothy. Squeeze the gelatine, dissolve in a small pot at low heat. Add white wine and cognac.

2. 2

   Whisk under the egg foam with a whisk. Place the egg mixture in the fridge until it begins to gel. Whip the cream until stiff. Beat the egg whites until very stiff. Fold in 2/3 of the cream (fill remaining cream into a piping bag with star-shaped spout) and the beaten egg white.

3. 3

   Halve melons, remove seeds and use a ball cutter to remove balls from the flesh. Dice the rest of the flesh. Put melon balls, except 8 for decoration, and dice in a bowl.

4. 4

   Fill with cream and smooth it down. Spray cream dab onto the cream. Decorate with melon balls and leave to cool slightly.