Description
For wine lovers I suggest that's the dessert. Do not judge in advance that the translation of wine, and try. Moreover, wine can buy the most usual, and the dessert will charm and delight with its delicate taste. Dug up the recipe last year in one of the old Polish cookbooks when you were rearranging them on the new shelf. Help yourself to health.
Ingredients
-
Dry white wine
400 ml
-
Yolk egg
6 piece
-
Brown sugar
200 g
-
Cognac
20 g
-
Gelatin
15 g
Cooking
Our ingredients
The yolks with the sugar, beat until white foam
Soak gelatine in cold water, will swell when heated (do not boil) and set aside. Put on the gas large pot of water on the bottom (about 3-4 cm). The second pot of water put in the fridge (+ a few ice cubes)
Wine bring to the boil and remove from heat.
During operation of the mixer, gradually introduce hot wine in the yolk mass.
When the mixture become fluffy and rise a little more than half of the bowl of the mixer, interrupted the operation of the mixer and place the bowl in a pot of boiling water.
Whisk on medium speed until fluffy mass does not rise to the brim. Added swollen gelatin and brandy, remove from heat.
Remove the pot of cold water from the fridge.
Insert it into the small saucepan, pour our furry mass and beat with a mixer until the mass slightly to settle.
Molds wipe clean with a damp cloth and pour our cream. Let cool slightly and put into the refrigerator (preferably overnight)
Frozen cream in the molds is held only at the edges of 2-3 mm, so carefully separate the cream from the mold and serve.
BON APPETIT
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.