📝 About This Recipe
Originating from the historic Kingdom of Hanover, Welfenspeise is a sophisticated two-layered dessert created to honor the 200th anniversary of the House of Guelph (the Welfen). This regal treat features a base of silky, snow-white milk cream topped with a vibrant, golden wine sabayon, perfectly mirroring the traditional colors of the royal house. It is a masterful balance of airy textures and a delightful contrast between creamy sweetness and the tart brightness of dry white wine.
🥗 Ingredients
The White Milk Layer
- 500 ml Whole Milk (full fat for best texture)
- 40 grams Cornstarch (sifted)
- 50 grams Granulated Sugar
- 1 piece Vanilla Bean (scraped for seeds)
- 3 pieces Egg Whites (at room temperature)
- 1 pinch Salt (to stabilize egg whites)
The Golden Wine Layer
- 250 ml Dry White Wine (Riesling or Silvaner recommended)
- 3 pieces Egg Yolks (large, fresh)
- 1 piece Whole Egg
- 60 grams Granulated Sugar
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Cornstarch (helps stabilize the foam)
For Garnish
- 6 sprigs Fresh Mint (for a pop of color)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Begin with the white layer. In a small bowl, whisk together the cornstarch with 4-5 tablespoons of the cold milk until completely smooth and lump-free.
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2
In a medium saucepan, combine the remaining milk, sugar, and the seeds and pod of the vanilla bean. Bring to a gentle boil over medium heat.
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3
Once boiling, whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 1-2 minutes until the mixture thickens into a heavy custard. Remove from heat and discard the vanilla pod.
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4
In a clean bowl, beat the 3 egg whites with a pinch of salt until stiff peaks form. The whites should be firm enough that they don't slide when the bowl is tilted.
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5
While the milk custard is still hot, gently fold in the stiff egg whites using a spatula. Work carefully to maintain the airy volume until the mixture is uniform.
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6
Divide the white cream evenly among 6 glass dessert bowls or wine glasses, filling them about halfway. Smooth the tops and set aside to cool at room temperature, then refrigerate for at least 1 hour to set.
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7
Prepare a bain-marie (water bath) by simmering an inch of water in a pot. Place a heatproof glass or stainless steel bowl over the pot, ensuring the bottom doesn't touch the water.
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8
For the wine layer, whisk together the egg yolks, whole egg, sugar, lemon juice, cornstarch, and white wine in the bowl over the simmering water.
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9
Whisk the wine mixture vigorously and continuously for about 8-10 minutes. The mixture will transform from a liquid into a thick, pale, and frothy foam (Sabayon).
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10
Once the wine foam is thick enough to coat the back of a spoon, remove the bowl from the heat. Continue whisking for another minute to prevent the eggs from scrambling against the hot bowl.
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11
Carefully pour the golden wine cream over the chilled white milk layer in each glass. The contrast between the stark white and bright gold should be distinct.
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12
Allow the completed dessert to cool to room temperature, then refrigerate for at least 2 hours before serving to ensure both layers are perfectly chilled and set.
💡 Chef's Tips
Always use a dry, high-quality white wine; if you wouldn't drink it, don't cook with it. When folding the egg whites into the hot milk custard, do it immediately while the custard is hot to lightly 'cook' the whites for safety and stability. Avoid over-beating the wine layer over too much heat, or the eggs will curdle and lose their silky foam texture. For a non-alcoholic version, you can substitute the white wine with a high-quality white grape juice and a squeeze of extra lemon. Make sure your glass bowls are completely clean; any grease will prevent the egg whites from reaching their full volume.
🍽️ Serving Suggestions
Serve chilled in tall, clear glass flutes to showcase the beautiful royal colors. Pair with a crisp glass of the same Riesling used in the recipe. Accompany with a side of 'Heidesand' (German shortbread) for a delightful textural crunch. A light dusting of lemon zest on top adds a modern, aromatic finish. Best enjoyed as a palate-cleanser after a hearty German meal like Sauerbraten.