Elderflower Wine Chaudeau – Wine Foam Sauce

Let the ripe elderflower umbrellas steep in the white wine for 6 hours. Then filter out the flowers.

Whisk the egg yolks with the sugar until a consistency is reached that from the whisk flowing dough remains clearly visible for a long time on the amount in the baking dish as a band. Heat the elderberry-flavored wine, remove the saucepan from the stove and gradually add the egg yolk foam, continuing to beat continuously. Heat the liquid in a bain-marie – without stopping the beating – until the mixture starts to thicken. Finally, carefully fold in the egg whites, beaten to very stiff egg whites, and serve warm on the spot with elderflower fritters, fresh fruit such as strawberries, or poached and then chilled gooseberries.

Tip: Strawberries taste best when they are in season! If possible, buy local products!

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