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.