Recipes

Créme de Pinot Blanc with pumpkin seed oil cream

Name: post_title
Ingredients: recipe-3596-ingredients-fieldtype

Difficulty level: easy

Créme

1/4 l yoghurt (0.5%)
200 g mascarpone
50 g icing sugar
1 packet vanilla sugar
1 pinch ground ginger
1 TBSP lime juice
100 ml Pinot blanc
4 sheets gelatine

Fruit topping and jelly

300 ml Pinot blanc
2 William's pears
2 TBSP sugar
1 pinch cinnamon
1 packet vanilla sugar
1 TBSP lime juice
1/2 packet cake jelly, clear

Pumpkin seed cream

Cream dispenser/ cartridge
15 ml Steirerraft pumpkin seed oil PGI
1 pinch cinnamon
1 TBSP icing sugar

Preparation

Serves 6

1. Put sheets of gelatine in cold water. Mix yoghurt and all ingredients until smooth. Gently heat the wine. Squeeze the sheets of gelatine to get rid of any excess water and melt in the warm wine. Mix lukewarm gelatine and wine mixture into the créme and spoon into glasses for serving.

2. Boil the white wine with the lime juice, cinnamon and sugar. Peel the pears and remove the cores and pips. Cut into small cubes and add to white wine mixture. Cook until soft and leave to cool.
Pour pear cubes through a sieve and save the juice. Mix the cake jelly powder into this juice and boil up according to the instructions on the packet then leave to cool.
Top the cream in the glasses with the pear cubes then pour over the jelly and refrigerate.

3. Put cream into the cream dispenser. Add icing sugar, cinnamon and Steirerkraft pumpkin seed oil PGI stickpack sachet. Close dispenser and screw in cartridge. Decorate créme with pumpkin seed oil cream shortly before serving. Sprinkle with Steirerkraft pumpkin seeds, chopped and drizzle over a little Steirerkraft pumpkin seed oil P.G.I.

Tip

An alternative would be to use a Gewürztraminer instead of Pinot blanc.

Serving suggestion

Put a doily on a plate and place the glass on it.

Print recipe

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Créme de Pinot Blanc with pumpkin seed oil cream Difficulty level: easy Créme 1/4 l yoghurt (0.5%) 200 g mascarpone 50 g icing sugar 1 packet vanilla sugar 1 pinch ground ginger 1 TBSP lime juice 100 ml Pinot blanc 4 sheets gelatine Fruit topping and jelly 300 ml Pinot blanc 2 William's pears 2 TBSP sugar 1 pinch cinnamon 1 packet vanilla sugar 1 TBSP lime juice 1/2 packet cake jelly, clear Pumpkin seed cream Cream dispenser/ cartridge 15 ml Steirerraft pumpkin seed oil PGI 1 pinch cinnamon 1 TBSP icing sugar Shop products online Preparation Serves 6 1. Put sheets of gelatine in cold water. Mix yoghurt and all ingredients until smooth. Gently heat the wine. Squeeze the sheets of gelatine to get rid of any excess water and melt in the warm wine. Mix lukewarm gelatine and wine mixture into the créme and spoon into glasses for serving. 2. Boil the white wine with the lime juice, cinnamon and sugar. Peel the pears and remove the cores and pips. Cut into small cubes and add to white wine mixture. Cook until soft and leave to cool. Pour pear cubes through a sieve and save the juice. Mix the cake jelly powder into this juice and boil up according to the instructions on the packet then leave to cool. Top the cream in the glasses with the pear cubes then pour over the jelly and refrigerate. 3. Put cream into the cream dispenser. Add icing sugar, cinnamon and Steirerkraft pumpkin seed oil PGI stickpack sachet. Close dispenser and screw in cartridge. Decorate créme with pumpkin seed oil cream shortly before serving. Sprinkle with Steirerkraft pumpkin seeds, chopped and drizzle over a little Steirerkraft pumpkin seed oil P.G.I. Tip An alternative would be to use a Gewürztraminer instead of Pinot blanc. Serving suggestion Put a doily on a plate and place the glass on it. Print recipe