Wine cream

Wine cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 tablespoon cornflour
250ml dry white wine
230g caster sugar
1/2 lemon, zested and juiced
1 orange, zested and juiced
6 egg yolks
2 egg whites
crisp biscuits, to serve
or sponge fingers, to serve

Method

  1. Mix cornflour with 60 ml wine. Put the sugar, remaining wine, lemon and orange zests and juice, and cornflour mixture into a saucepan and stir until boiling. Cook for 1 minute, stirring constantly.
  2. Beat egg yolks. Add a little of the hot mixture to the yolks, then stir this back into pan and stir over low heat until thickened. Do not allow to boil. Strain mixture into a bowl, cool and chill.
  3. Just before serving, whisk egg whites until they hold soft peaks and fold lightly into the custard. Serve with crisp biscuits or sponge fingers.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again