John Myers
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Lower Saxon Duo
The perfect lower saxon duo recipe with a picture and simple step-by-step instructions.
Red fruit jelly with vanilla sauce:
- 400 ml Fruit juice beverages made from soft fruits
- 50 g Sugar
- 60 g Sago
- 200 g Soft fruit
- 250 ml Milk
- 1 Pc. Vanilla pod
- 1 pinch Salt
- 50 g Sugar
- 50 g Food starch
Welfenspeise:
- 3 Pc. Protein
- 500 ml Milk
- 1 Pc. Vanilla pod
- 1 pinch Salt
- 120 g Sugar
- 40 g Food starch
- 4 tbsp Milk
- 3 Pc. Egg yolk
- 1 tsp Food starch
- 1 tbsp Lemon juice
- 250 ml White wine
Red fruit jelly with vanilla sauce:
- Bring the fruit juice to the boil with sugar. Sprinkle sago into the boiling juice. Simmer for 20-25 minutes until the sago has turned translucent, stirring regularly. Add berries and let cool. Bring 200 ml milk with the pulp of the vanilla stick to the boil. Stir in salt and sugar. Then mix the cornstarch with 50 ml milk, add and bring to the boil while stirring constantly.
Welfenspeise:
- Whip egg whites into stiff egg whites. Bring 500 ml milk with vanilla pod, salt and sugar to the boil. Then remove the vanilla pod again. Then mix the cornstarch with 4 tablespoons of milk and add to the boiling milk. Let simmer for about 1 minute while stirring, then remove from heat and immediately fold in the egg whites. Let cool in glass bowls.
- 3 Mix egg yolks and 80 g sugar in a heat-resistant saucepan until foamy. Mix 1 teaspoon of cornstarch with the lemon juice until smooth, mix with white wine and add to the egg yolk mixture. Beat everything together in a hot water bath until the cornstarch binds. Let it cool down a little and put it on top of the white pudding as a layer. Let cool down completely.
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