in Dessert Recipes

White Galreys – anno 1570

updated

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Ingredients for 2 servings:

  • 150 ml cream
  • 1 egg white
  • 50 g sugar
  • e.g. raisins
  • n. B. almond flakes
  • n. B. Cinnamon for dusting

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 13 minutes

White jelly

Whisk the cream and egg whites thoroughly and bring to a boil over low heat. Stir continuously until thickened. Sprinkle the raisins into a glass bowl and pour the cream over the cream. Sprinkle with flaked almonds and dust with cinnamon. Tip: If you like, you can also add cinnamon to the cream. However, the whiteness of the cream will suffer somewhat. It’s supposed to be a white galette. Note: This recipe comes from a very old cookbook by the printer Jahann Balhorn from 1570. After some experimentation, the recipe was created with measurements. So, corrected and improved, as Balhorn would have written it—which is where the word “verballhornen” (to be distorted) came from.

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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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