John Myers
Ingredients for 4 servings:
- 120 ml white wine (Riesling)
- 60 g sugar
- 1 tbsp, levelled lemon peel, grated
- 4 egg yolks
- 2 sheets of white gelatin
- 400 ml whipped cream
- 1 pinch of salt
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes
Whisk the Riesling with sugar, lemon zest, and egg yolks in a bowl over a simmering water bath for 10-15 minutes until thick. Soften the gelatine in plenty of cold water. Whisk the cream with the salt until stiff peaks form and refrigerate. Strain the wine cream through a sieve into a bowl. Dissolve the squeezed-out gelatine in it and stir well. Refrigerate the cream until it begins to set. Then fold in the cream, first a third, then the rest. Pour the cream into a large glass bowl or four dessert glasses and refrigerate for at least three hours to set. Serve with berry compote.
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