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Wine Chaudeau

4 servings

Ingredients

• 0.12 L White wine
• 2 Stk Egg yolk
• 100 g Sugar or rowan berry sugar
• 2 Stk Egg white
• 1 EL Sugar or rowan berry sugar (for egg white foam)
• Rusks (nach Bedarf)

Instructions

1. Mix white wine, egg yolk, and 100 g sugar (or rowan sugar) thoroughly and chill.
2. Whip the two egg whites until stiff and whip in a heaping tablespoon of sugar (or rowan sugar).
3. Beat the egg yolk mixture in a bowl over almost boiling water until it becomes a voluminous, slightly foamy cream.
4. Fold in the prepared egg white and whip briefly again over the boiling water.
5. Serve the chaudeau immediately.
6. Serve Zwieback (for diabetics: diabetic Zwieback) on the side.

Based on a cookbook by Hans Hofer (1964), adapted with AI.