This dessert is served as a dessert or as an excellent accompaniment to meat dishes, liver pâté and cheese. One of the many recipes: 1 litre (or 0.75 bottle) of white or red wine, 40 g gelatine, 4 egg whites, 200 to 300 g sugar depending on the acidity of the wine. Heat the wine and sugar, add the gelatine mixed with 1/16 litre of cold...
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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg