2 oz. / 60 g sugar
Juice of 1/2 lemon
0,4 pt. / 2 dl white wine
3 teaspoons corn starch
1 1/2 tablespoons vanilla sugar
0,9 oz. / 25 g almonds or hazelnut kernels
 Dissolve the sugar in 0,5 pt. / 2 1/2 dl hot water and add lemon juice and white wine.
 Whisk egg yolks with corn starch, whisk in wine mixture and pour everything in a saucepan.
 Heat the mixture whisking until the cream is smooth. It must not boil. Cool cream and whisk occasionally. Pour the cream into a casserole dish.
 Whisk egg whites until stiff and add the vanilla sugar. Dip a tablespoon of cold water and add the mass as “snowballs” on top of the cream. Sprinkle with almond flaks or chopped nut kernels.
 Put in the oven for 10-15 min. or until surface is golden. Serve directly from the oven.