Wine Foam Cream

Ingredients

• 3 sheets gelatin
• 3 egg yolks
• 2 tbsp caster sugar
• 1 tsp bourbon vanilla powder
• 1 tsp lemon zest
• 100 ml White wine
• 100 ml light grape juice
• 100 ml whipping cream
• 200 g mixed berries

Instructions

1. 1.

   Soak the gelatin in cold water. Meanwhile whisk the egg yolks with caster sugar, vanilla powder and lemon zest in a saucepan. Gradually pour in the white wine and grape juice while stirring.

2. 2.

   Pour about two finger-widths of water into a shallow pot and bring to a boil. Reduce heat and place the saucepan over the gently simmering water. The bowl should seal against the pot rim so no steam escapes, but it must not sit in the water or the cream could scorch and curdle. Whisk the yolk mixture until thick and frothy. To become white and creamy, reach a temperature between 70 and 75 °C; this may take about 10 minutes.

3. 3.

   Remove the bowl from heat and whisk briefly more to prevent the eggs from setting. Beat the cream stiffly and fold it into the custard. Clean and halve the berries as desired.

4. 4.

   Fill small glasses with berries, top with the foam cream, and serve immediately.