John Myers
Champagne Cream
The perfect champagne cream recipe with a picture and simple step-by-step instructions.
- 500 g Sauerkraut
- 300 ml Dry sparkling wine
- 5 Juniper berries
- 1 Bay leaf
- Butter or lard
- 150 ml Liquid cream
- 2 tbsp Honey
- 15 Seedless grapes
- For the creamed cabbage sauerkraut in fat on sweat, on sweat. Deglaze with sparkling wine, add the spices, bring to the boil and cook at a low temperature for approx. 30 minutes, stirring occasionally. Halfway through the cooking time, add honey and grapes. Put the sauerkraut on a sieve, remove the spices and reduce the stock with the cream to the consistency of the sauce.
- Add the sauerkraut again, heat and serve.
- I served the herb with a quail dish. (Herb see cookbook)
Facebook Comments