Wine sauce
Boil water, wine, sugar and spices together.
Stir the potato starch with a little cold water to a paste, add, make 5 minutes, remove the cinnamon stalk and lemon peel.
Capuchin
Mix sugar and egg yolks until creamy. Add lemon zest, sift in flour in portions, stir, finally fold in stiffly beaten egg whites.
Form balls with a tablespoon into the heated frying oil and bake until they have turned light yellow.
Serve with wine sauce.
Tip: Stock up on high-quality spices – it pays off!
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