Recipe for cooking weinschaum
Recipes from Germany and Austria :: German and Austrian Beverages
2 c. Rhine or Mosel wine 1/2 c. water 4 eggs 1/2 c. sugar Orange zest, crystallized rose or violet petals (for garnish) Place wine and water in the top of a double boiler over boiling water. Make sure the top of the double boiler does not actually touch the boiling water. Add eggs and sugar and beat vigorously with wire whisk or electric mixer. When custard thickens, it should hold a ribbon trail when the whisk or the beaters are lifted. Spoon into serving dishes and decorate with strips of orange zest or crystallized flower petals. Serve hot or chill thoroughly before serving.
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