Welfen Dessert with Currants

Ingredients

• 500 ml milk
• 50 g sugar
• 1 vanilla pod
• 1 piece lemon zest
• 1 pinch salt
• 45 g cornstarch
• 4 eggs
• 500 ml white wine
• fresh red currants (or other berries)
• mint

Instructions

1. 1.

   Whisk the cornstarch with a little cold milk. Split the vanilla pod lengthwise, scrape out the seeds and combine both with the remaining milk, 1 tbsp sugar, lemon zest, and salt; bring to a boil. Gradually stir in the whisked cornstarch and simmer gently until thickened. Remove from heat and discard the vanilla pod and lemon zest.

2. 2.

   Separate the eggs. Beat the egg whites with 1 tbsp sugar until stiff peaks form, then fold into the hot custard. Divide evenly among four dessert cups and chill.

3. 3.

   Whisk the yolks and remaining sugar in a metal bowl using an electric hand mixer until thick. While whisking, add the wine. Place the bowl over a simmering water bath and continue whisking until frothy. Remove from heat, cool slightly in cold water, then pour the sabayon over the meringue layer. Cover and refrigerate for 1 hour.

4. 4.

   Serve chilled, garnished with currants and mint leaves as desired.