Conference turris::cooks

  Sounds a lot like zabaglione. It will be interesting to see if it's
  the same thing (if anyone posts a recipe). Zabaglione is made by
  whipping egg yolks, sugar and (traditionally) marsala (a sweet white
  wine) over low heat. It's so deadly, it just has to be delicious.

    
    Maybe a version of the English Syllabub?  

 I have to believe Mike G. is right in reply .1 except that instead of marsla
 they would use a beerenauluse <sp> or a trockenbeerenauluse wine. Both of 
 these wines are sweet and would make a very nice "cream".

 -mike

    Okay guys...
    
    How about a measured recipe.  You have my taste buds hungering!
    
    -g

RE: .3

> I have to believe Mike G. is right in reply .1 except that instead of marsla
> they would use a beerenauluse <sp> or a trockenbeerenauluse wine.

Yow!  That's going to be one helluva expensive dessert.  In the U.S., I would
suggest using a Late Harvest riesling.  Same general flavor as a BA or TBA, but
only a fraction of the price.

--PSW

  Rep. 4


   Ok, here's what I would use

	6 egg yolks
	
	1/3 C sugar

	1/3 C late harvest wine <psw's suggestion of late harvest riesling
				 from California is fine or my suggestion
				 is a sauternes from Peter Lehman <sp?> from
				 Australia which is available from most wine
				 shops in half bottles.>

	Whisk the egg yolks and sugar in a metal bowl until very creamy and 
        then add the wine. Whisk the mixture over boiling water just until it
	thickens. Serve over fresh fruit like strawberries or raspberries.


	-mike

  Rep. 4

  You might want to try alittle less sugar than I said in rep. 6  it might be
 too sweet for some people.

  -mike

    
    
    
    
     
    Berliner Luft (Wine and Lemon Cream)		Serves 4
    ~~~~~~~~~~~~~
    
    [Since this recipe contains no sugar, I would use a relatively sweet
    wine - Auslese or better. I might even sweeten the whipped cream a bit]
    
    
    3/4	cup 	wine
    2 	tsp	freshly grated lemon peel
    1	cup	heavy cream, whipped
    2 	Tbsp	unflavored gelatin, softened in 1/2 cup water
    4		eggs
    5	Tbsp	strained lemon juice
    1	Tbsp 	Cognac
    
    Add wine and lemon peel to softened gelatin; stir until gelatin
    dissolves.  In a heat-proof bowl set in a pan partially filled with
    hot, but not boiling, water, whisk the eggs until they begin to thicken
    slightly.  Remove the bowl from the heat.  Strain the gelatin mixture
    into the eggs, and add the lemon juice and Cognac.  Beat the mixture
    until it is cool.  Finally, fold in the whipped cream.  Serve in
    stemmed glasses and garnish with macaroons or wafers.
    
    

    
    Rhenish Wine Cream					Serves 6
    ~~~~~~~~~~~~~~~~~~
    
    2-1/2 cups	Rhine wine
    1	stick 	cinnamon
    1	cup	granulated sugar
    7 		eggs
    3 	Tbsp	fresh lemon juice
    1/4	cup	orange flower water
    1/4	cup	chopped candied fruit peel
    	   -OR- crumbled ladyfingers
    	   -OR- 2 Tbsp superfine sugar
    
    Boil the wine, cinnamon stick, and suager for 10 minutes.  While the
    mixture is boiling, whisk the eggs until they are smooth.  Remove the
    wine mixture from the heat, let it cool for a few minutes so that it
    will not curdle the eggs, then whisk it gradually into the eggs. 
    Continue whisking fast, until the mixture is thick enough to be lifted
    with the point of a knife.  Add the lemon juice and orange flower
    water. Pout the wine cream into serving dishes and garnish with the
    cadied fruit peel, ladyfingers or superfine sugar before serving.
    
    

Both these last two notes sound like the real McCoy, particularly since it was
stressed to me that this was to be eaten with cookies or cakes, particularly
dipped with a cookie.  I am going to try the one with the Cognac first -- my
favorite!  Thanks....


dana