in Dessert Recipes, Germany

Guelph dish with wine foam sauce

updated

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Ingredients for 4 servings:

  • ½ liter of milk
  • 60 g semolina
  • 1 lemon(s), zest
  • 1 pinch of salt
  • 30 g sugar
  • 3 egg whites
  • 1 tsp sugar
  • 2 egg yolks
  • 125 ml white wine
  • 30 g sugar
  • 1 tsp cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Bring the milk to a boil with salt, sugar, and lemon zest. Once the milk is warm, stir in the semolina. While stirring constantly, cook a semolina flammerie and let it swell. Whisk the egg whites and sugar until stiff peaks form and carefully fold into the hot semolina mixture. Half-fill the mixture into raised serving dishes or glasses and let it cool. Then, in a bain-marie, whip the egg yolks, wine, sugar, and cornstarch into a foamy sauce. Let it cool and pour over the cooled flammerie.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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