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Classic Welfenspeise | Fine Vanilla & Wine Foam
(0)
35 min
Quick
Knuspr-Küche
Die traditionelle Welfenspeise ist ein königlicher Dessert-Klassiker aus Niedersachsen: Auf einer samtigen weißen Vanillecreme ruht eine goldgelbe, luftig aufgeschlagene Weinschaumhaube. Gekrönt mit knackigen Herbst-Weintrauben wird dieses zweifarbige Schichtdessert zum eleganten Genuss für besondere Momente.
Ingredients
Preparation method
White vanilla layer
Carefully separate the eggs: Set aside the 4 egg yolks for the wine foam cream. Beat the egg whites until stiff. Slit the vanilla bean lengthwise and scrape out the seeds.
Whisk about 50 ml of the cold whole milk with 30 g cornstarch and 40 g sugar until smooth. Bring the remaining milk to a boil with the vanilla seeds and the pod, then remove the pod. Stir in the mixed cornstarch and bring briefly to a boil while stirring constantly, until a thick pudding forms.
Remove the pot from the heat and immediately fold the beaten egg whites carefully into the still hot vanilla cream. Distribute the light cream evenly among 4 dessert glasses and chill for about 30 minutes so that the surface sets.
Chef's tip
A fruity German Riesling or Pinot Blanc is ideal for a particularly aromatic wine foam.
The Welfenspeise can easily be prepared a day in advance. Only top with the grapes just before serving.
30 min
Under an hour
