childhood memories again. When I was little, there was occasionally a dessert at my grandmother, which she called Weinsupp . It tasted of Mosel wine and was tied with tapioca. As a child I liked not only the taste, but also the singular consistency of slimy balls.
noon today, I tried to recreate the wine soup from memory. But if they did it to me, I can not say. Pfalz Riesling tastes containing quite different from Mosel Riesling. And I'm not sure if this dessert at that time really was a high percentage Stimmungskanone Sun The way I have my grandma in memory, they would surely not have minded. She had grown up on a vineyard, and used a rather uninhibited relationship with alcohol. But after a tiny spoon I had lunch today to give up already. The dished portion for the photo I have placed into the fridge, because I need this afternoon a reasonably clear head.
wine soup with Schneeklösschen
2 servings
400 ml Riesling
50 ml sago
3-4 El.
sugar 1 tbsp. Lemon juice
sugar Riesling dissolve and bring the liquid to a boil. Sago can stir in the wine, let it boil briefly and then soak in the hot plate turned off or on low heat with the lid on at least 20 minutes. Stirring occasionally. The dessert is ready when the Sagokügelchen do not remember, but almost clear.
For snowballs 1 egg white with 1 tbsp. Vanilla sugar until stiff. This sugar can only trickling in, if the egg white is almost stiff. With two teaspoons small cam shape and place in boiling water. Pull the pan from the oven and remove the dumplings with the lid on a couple of minutes. The
leftover egg yolks with about 100 ml of cream and 1 tablespoon. Sugar and 1 teaspoon vanilla extract over low heat in a smooth custard stir. let
Everything cool and serve together, eat and then not drive! - cheers!
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