Wine Foam Sauce

By whipping, the volume of the sauce increases to one l.

Beat egg yolks, white wine, juice of one lemon, sugar and soaked, squeezed gelatin in a kettle in a hot water bath until thickened. Now continue the process on ice until completely cold.

For warm wine foam sauce, which must be prepared for a longer time, add 30 g of creme powder (corn starch) instead of gelatin. The creme powder is whipped together with the other ingredients.

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