100 g of crystallized fruits (preferably cherries)
2 tablespoons of roasted hazelnuts
1 tablespoon of butter
1 cup of white wine
1 cup of water
1 tablespoon of cornstarch
2 eggs
1 tablespoon of lemon juice
1 cup of white wine
70 g of cornstarch
1 1/2 teaspoons of cornstarch
2 eggs
1 tablespoon of lemon juice
1 cup of white wine
70 g of cornstarch
1 1/2 teaspoons of cornstarch
100 g of crystallized fruits (preferably cherries)
2 tablespoons of roasted hazelnuts
1 tablespoon of butter
1 cup of white wine
1 cup of water
1 tablespoon of cornstarch
2 eggs
1 tablespoon of lemon juice
1 cup of white wine
70 g of cornstarch
1 1/2 teaspoons of cornstarch
2 eggs
1 tablespoon of lemon juice
1 cup of white wine
70 g of cornstarch
1 1/2 teaspoons of cornstarch
Beat the eggs, add the lemon juice and white wine, and continue beating
Add the cornstarch and whisk well
Heat in a double boiler and whisk constantly until the sauce is well combined
Do not let it boil, or clarify.
