Champagne Cream

Whip vanilla sugar, eggs, sugar and grated lemon peel in a hot water bath until thick and creamy. Soak gelatin in cold water, squeeze out and whisk into the warm egg foam. Chill.

Before the cream begins to set, stir in 2 glasses of champagne. Then pour the cream into bulbous glasses or possibly bowls.

Garnish with wafer rolls before serving.

Festive 4-course menu

– Cream soup from fresh onion leek

– Sautéed duck liver on apple-onion confit with pot wine jus

– Seawolf “Bohemian

– Champagne cream

* by Michael Krönke, who works at the Seehotel Fährhaus, directly at the Zwischenahner Meer.

Tip: Always peel or grate lemon peel thinly so that the bitter white skin is not also peeled.

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