Guelph cream

Ingredients for 6 servings:

• 500 ml milk
• 1 vanilla pod(s)
• 1 pinch of salt
• 3 tbsp sugar
• 4 tbsp, leveled cornstarch
• 3 egg whites
• 3 egg yolks
• 80 g sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 250 ml white wine, dry

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

For the cream, pour about 50 ml of milk into a cup. Bring the remaining milk to a boil with the slit and scraped vanilla pod, the sugar, and a pinch of salt. Discard the vanilla pod. Mix the cornstarch with the milk in the cup, stir into the hot vanilla milk, and bring back to a boil briefly. Remove from the heat and let cool slightly, stirring frequently. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the lukewarm vanilla cream. Pour half-full portions into tall glasses and let cool. For the wine sauce, mix the egg yolks with the sugar, lemon juice, cornstarch, and white wine in a saucepan and heat gently, whisking continuously with a whisk, but do not boil, until the sauce is nice and foamy and slightly thickened. Pour the hot sauce over the vanilla cream and let cool in the refrigerator. Garnish with some sweet pastries. The Guelphs were one of the oldest ruling dynasties in Germany. The Hanoverian royal house, whose coat of arms was white and yellow, belonged to a Guelph line. This white cream with yellow sauce was composed in honor of the Guelphs and their colors. It tastes excellent as a festive dessert after a festive meal. In my opinion, it’s very filling, so you can easily prepare at least six servings from these quantities.