(Welfenspeise)
This is a popular dessert at weddings and other celebrations. It was named after the powerful medieval dynasty of the Welfen, whose colors are white and yellow.
Ingredients
For the custard:
- 2 cups milk
- 2 tbsp sugar
- seeds of 1/2 vanilla bean or 1-1/2 tsp pure vanilla bean paste
- 1 strip organic lemon peel
- pinch salt
- 1/3 cup cornstarch
- 3 egg whites
For the topping:
- 3 egg yolks
- 1/3 cup sugar
- 1 cup dry white wine
- 1 tbsp cornstarch
Instructions
For the custard:
- Bring 1½ cups of the milk to a boil in a small saucepan with the sugar, vanilla, lemon peel, and salt. Dissolve the cornstarch in the remaining ½ cup milk. Remove the milk mixture from the heat and whisk in the cornstarch mixture. Bring the custard to a boil while whisking constantly. Remove from the heat and continue whisking for a few more minutes to avoid lumps. Set aside.
- Beat the egg whites until they stand in stiff peaks. Fold them into the hot custard. Remove the lemon peel and pour the custard into a large glass serving dish or individual dessert bowls. The serving dish or bowls should be only half full to leave space for the topping.
For the wine mousse topping:
- Mix the egg yolks with the sugar in a metal bowl and whisk with an electric mixer to a thick consistency. Add the wine. Pour into the top of a double boiler or place the metal bowl over a pot with gently
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