📝 About This Recipe
Weincreme is a timeless German classic, often served at celebratory dinners and festive gatherings for its sophisticated balance of airy texture and bold viticultural flavor. This elegant dessert transforms a crisp white wine into a luxurious, cloud-like mousse using a traditional sabayon base lightened with whipped cream. It is the perfect marriage of tart acidity and velvety sweetness, offering a refined finish to any hearty German meal.
🥗 Ingredients
The Wine Base
- 250 ml Dry Riesling or Pinot Grigio (high quality, something you would enjoy drinking)
- 1 tablespoon Fresh Lemon Juice (strained to remove pulp)
- 1 teaspoon Lemon Zest (finely grated)
The Custard Foundation
- 4 large Egg Yolks (at room temperature)
- 80 grams Granulated Sugar (superfine sugar works best for dissolving)
- 1 packet Vanilla Sugar (approx. 8g, or 1 tsp vanilla extract)
- 4 pieces Gelatin Sheets (silver grade, or 1.5 tsp powdered gelatin)
- 1/2 cup Cold Water (for blooming the gelatin)
The Aeration
- 250 ml Heavy Whipping Cream (chilled thoroughly)
- 2 large Egg Whites (optional, for extra lightness)
- 1 pinch Salt (to stabilize egg whites)
For Garnish
- 4-6 sprigs Fresh Mint Leaves
- 1/2 cup Fresh Raspberries (for a pop of color)
- 1 tablespoon Dark Chocolate Shavings (optional)
👨🍳 Instructions
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1
Begin by soaking the gelatin sheets in a bowl of cold water for about 5-10 minutes until they are soft and pliable.
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2
Set up a bain-marie (water bath) by placing a heat-proof glass or stainless steel bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
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3
In the bowl, combine the egg yolks, granulated sugar, and vanilla sugar. Whisk vigorously until the mixture becomes pale and slightly frothy.
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4
Slowly pour the white wine, lemon juice, and lemon zest into the egg mixture while continuing to whisk constantly.
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5
Whisk the mixture over the simmering water for 8-10 minutes. You are looking for a thick, creamy consistency (Zabaione style) that coats the back of a spoon. Do not let it boil, or the eggs will scramble.
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6
Once thickened, remove the bowl from the heat. Squeeze the excess water out of the gelatin sheets and whisk them into the hot wine cream until completely dissolved.
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7
Place the bowl in an ice bath (a larger bowl filled with ice and water) and stir occasionally until the mixture has cooled to room temperature and begins to slightly set around the edges.
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8
In a separate clean bowl, whip the heavy cream until stiff peaks form. Set aside.
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9
In another pristine bowl, whisk the two egg whites with a pinch of salt until they form stiff, glossy peaks.
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10
Gently fold the whipped cream into the cooled wine mixture using a spatula, being careful not to deflate the air.
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11
Carefully fold in the whipped egg whites until the mixture is uniform and light.
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12
Divide the cream into elegant dessert glasses or wine goblets. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the flavors to develop.
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13
Just before serving, garnish with fresh raspberries, a sprig of mint, and a light dusting of chocolate shavings if desired.
💡 Chef's Tips
Always use a wine you actually enjoy drinking, as the flavor intensifies when cooked. Be patient with the water bath; if the heat is too high, the eggs will curdle and the texture will be grainy. If using powdered gelatin, bloom it in 2 tablespoons of the wine before melting it into the warm custard. For a non-alcoholic version, you can substitute the wine with a high-quality white grape juice and a splash of extra lemon. To ensure the cream folds in perfectly, make sure the wine base has cooled down significantly but hasn't fully gelled.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Riesling used in the recipe. Serve alongside 'Waffelröllchen' (rolled wafer cookies) for a delightful crunch. Top with a spoonful of warm red berry compote (Rote Grütze) for a traditional German contrast. A light dusting of cinnamon on top adds a warm, aromatic note during autumn months. Serve in crystal coupes to showcase the elegant, airy texture of the mousse.