Cream of champignons

Ingredients for 4 servings:

• 2 eggs, very fresh
• 6 tsp sugar
• ⅛ liter white wine, dry
• 1 tbsp cherry brandy or rose liqueur
• 1 dashes lemon juice

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

French wine cream, based on a French recipe from Champagne

Separate the eggs and beat the egg whites until stiff peaks form. Refrigerate the beaten egg whites. Place the two egg yolks in a saucepan and add the sugar, white wine, liqueur, and lemon juice. Typically, kirschwasser is used, but I prefer rose liqueur. This gives the cream a wonderfully floral flavor. Heat the ingredients on the stovetop over medium heat while simultaneously whisking the mixture with a mixer. Only heat the cream; do not let it boil. Continue beating with the mixer for about 5 minutes, until the mixture has approximately 4-5 times its volume. If you make sure the cream doesn’t boil, you can avoid the hassle of heating it in a double boiler. Now cool the cream quickly in a cold room or in the refrigerator. Then carefully fold the beaten egg whites into the cooled cream and serve immediately. This wine cream is a dream!