Pawaru-Grahmata

№ 16V. nodaļa

Vīna sula ar krējuma

Wine and cream sauce for puddings

  • Makes about 650 ml
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Wihna sulla ar krehjuma.

Modernizētslpp. 229–230 · PDF 243–244

The book gives 2 parts wine to 1 part water, 4 egg yolks and a cup of cream; the other amounts are ours.

Method

4 soļi
  1. Whisk the wine, water, yolks and cream together in a saucepan.
  2. Set over low heat and stir constantly until hot and slightly thickened, 6–8 minutes, at 75–80 °C.
  3. Meanwhile heat the butter in a small frying pan until it foams and turns nut-brown.
  4. Whisk the brown butter into the sauce with the cinnamon and sugar. Keep it hot over very low heat, stirring, for 2–3 minutes without letting it boil. Pour it over the pudding.

Notes

What the book says vs. what we added

the book heats 2 parts wine, 1 part water, 4 yolks and a cup of fresh cream, stirring constantly until hot; meanwhile it browns butter in a pan, pours it into the sauce, adds fine cinnamon and sugar and "lets it boil well". The amounts and temperatures are ours.

Boiling

with 4 yolks a real boil curdles the sauce, so we keep it just below. If it curdles, blend it briefly.

Cream

salds krējums, "sweet cream", is fresh cream as opposed to sour cream.

Serving

the book says it is very good on puddings (chapter 4); try it with a bread or rice pudding.

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