Ingredients for 4 servings:
1/4 l beef or meat stock
1/8 l white wine (Gewürztraminer or Pinot Blanc)
100 ml cream
3 egg yolks
1 pinch nutmeg
1 pinch cinnamon powder
Salt
Garnish:
Puff pastry grissini with cinnamon
Preparation:
Warm the stock and white wine in a pot over medium heat.
Beat the cream and egg yolks thoroughly and add to the soup.
Heat carefully, whisking to create foam, without boiling, so the egg yolks don’t curdle.
Best results are achieved when whisking over a water bath at approx. 90 °C.
Once the soup reaches a creamy, foamy consistency, season with nutmeg, cinnamon, and salt.
Serve in soup cups or bowls, evenly distribute the foam, and garnish with puff pastry grissini.
Tip: For a special touch, replace the white wine with sparkling wine. Ideal wine pairing: South Tyrolean Pinot Blanc or Gewürztraminer.
1/4 l beef or meat stock
1/8 l white wine (Gewürztraminer or Pinot Blanc)
100 ml cream
3 egg yolks
1 pinch nutmeg
1 pinch cinnamon powder
Salt
Garnish:
Puff pastry grissini with cinnamon
Preparation:
Warm the stock and white wine in a pot over medium heat.
Beat the cream and egg yolks thoroughly and add to the soup.
Heat carefully, whisking to create foam, without boiling, so the egg yolks don’t curdle.
Best results are achieved when whisking over a water bath at approx. 90 °C.
Once the soup reaches a creamy, foamy consistency, season with nutmeg, cinnamon, and salt.
Serve in soup cups or bowls, evenly distribute the foam, and garnish with puff pastry grissini.
Tip: For a special touch, replace the white wine with sparkling wine. Ideal wine pairing: South Tyrolean Pinot Blanc or Gewürztraminer.