Wine Cream:
4 sheets gelatine soak in cold water for at least 5 minutes.
4 egg yolks beat together with 150 g sugar and 250 ml Neuburger White Wine over a steaming pot (bain marie) with a whisk until the mixture reaches 80° C.
Thoroughly squeeze the gelatine and stir it into the warm mixture.
Keep stirring the mixture on a pot filled with ice cubes until it cools down and when it starts to become solid add 500 ml whipping cream whipped until peaks form.
Fill the wine cream into small bowls.
Plums:
100 g sugar heat in a pan and constantly stir until it gets brown and dissolves.
Pour in 150 ml Zweigelt Red Wine deglace, simmer and let reduce.
1 jar Plums sweet 'n' sour add to the sauce, bring the mixture to a boil. Remove from heat, set aside and allow it to rest for at least half an hour before serving.
Finally, garnish with vinegar-plums and spray Plum Vinegar onto the dessert.
