BERLIN AIR

Preparation Method :

• Whisk together the yolks, sugar and vanilla in a large bowl until the mixture is pale and thick. Whisk the egg whites with the salt until stiff.
• Gently whisk in the whites. Mix in the corn flour with a little of the wine, then gradually stir in the remainder with a spoon.
• Fold into the egg mixture. Cook, uncovered, on Full for 4 minutes, whisking every 20 - 30 seconds or until the mixture is foaming and resembles thickish custard.
• Cover and leave until completely cold. In large bowl, whisk the cream with the brandy until thick. Gradually whisk in the egg mixture.
• Spoon into six to eight individual custard cups and chill thoroughly. Serve with cookies.