Federweißer parfait

Ingredients for 12 servings:

• 150 g sugar
• 1 egg(s)
• 4 egg yolks
• 200 ml wine (Federweißer)
• 2 sheets of gelatin
• 200 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the gelatine in cold water. Beat the whole egg, egg yolks, and sugar with the whisk of a hand mixer until creamy. Slowly add the Federweißer and beat in a double boiler for about 10 minutes until thick and foamy (the cream should coat the back of a spoon). Squeeze out the gelatine and dissolve it in the cream. Remove the bowl from the double boiler and place it in cold water. Continue beating until the bowl is just lukewarm. Whip the cold cream until stiff peaks form, and when the cream has cooled completely, carefully fold it in. Pour into molds and freeze in the freezer. The high cream content means the cream stays quite smooth, so it can also be frozen in a larger bowl. To serve, cut into dumplings. All kinds of fruit sauces go well with this; the juice of cooked white peaches with a few small cubes of peach flesh in it goes particularly well.