Vanilla Custard with Wine Mousse Topping (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.
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