Guelph dish

Ingredients for 4 servings:

• 2 egg whites
• 35 g cornstarch
• 40 g sugar
• 1 packet of vanilla sugar
• 500 ml milk, cold
• 3 egg yolks
• 80 g sugar
• 10 g cornstarch
• 250 ml white wine

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

For the cream, beat the two egg whites until stiff peaks form. Mix the 35g cornstarch with the sugar, vanilla sugar, and 6 tablespoons of the cold milk. Bring the remaining milk to a boil. Remove the milk from the heat, stir in the cornstarch, and bring back to a boil briefly. Stir the egg whites into the boiling hot mixture. Bring back to a boil briefly and then pour the mixture into a glass bowl or dessert glasses (but only half of them). Chill the mixture for about 2 hours. For the wine foam, put the 3 egg yolks, sugar, 10g cornstarch, and white wine in a saucepan. Beat with a whisk on the lowest speed in a double boiler until the mixture is thoroughly foamy (it should roughly double in size—do not let it boil). Allow the wine foam to cool, then carefully pour it onto the white cream.