For the crème
- 1 l Mosel Riesling
- 200 g sugar
- 30 g gelatine
- 500 ml single cream
- 400 g egg yolk
- The seeds of one vanilla pod
For the chocolate sauce
- 100 g of dark couverture chocolate
- 200 g single cream
- 1 tbsp butter
Heat the Riesling to approx. 70 °C and dissolve the gelatine in it together with the sugar and vanilla. Allow the mixture to cool slightly. Then place the egg yolks in a separate bowl and beat over a bain-marie until foamy. Fold the Riesling into the egg foam and let it cool, making sure to stir constantly. Next, whip the cream until stiff and fold into the cooled mixture. Pour the Riesling crème into the desired container and freeze for at least 3 hours.
Cut up the couverture chocolate into small pieces. Now pour the cream into a saucepan and heat (do not boil). Add the chocolate pieces and the butter to the cream and stir constantly until they dissolve.
Take the crème out of the freezer approx. 10 minutes before serving.
Arrange the Riesling crème and the chocolate sauce on a plate, together with a selection of fresh fruit pieces.
Landidyll Hotel-Restaurant "Zur Marienburg" from Pünderich
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