Schierker flint cream
Recipe for approx. 30 people, presented by the Harzer Köche v. 1948 e.V. association.
Ingredients
- 1 l whipped cream
- 175 g sugar
- 4 - 6 egg yolks
- 175 g sugar
- 150 ml Schierker flint
- 15 sheets of gelatine
Preparation
- Whip the cream with the sugar until stiff.
- Beat the egg yolks with the sugar until frothy.
- Fold 100 ml Schierker Feuerstein into the egg yolk mixture.
- Dissolve the gelatine in cold water according to the pack instructions and heat with 50 ml Schierker Feuerstein. Do not cook.
- Then fold the egg yolk mixture into the cream and finally the gelatine mixture and chill the bowl for at least 4 hours. (If the mixture is to be turned out, use 5 extra sheets of gelatine).
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