Welfenspeise

Hanover's aristocratic dessert

© EAC GmbH

The Welfenspeise is a true feast for the eyes and the palate, and its preparation requires a bit of patience and finesse, as this aristocratic dessert consists of two layers of equal thickness. The base is a white pudding layer made from a cooked milk-vanilla cream, into which stiffly beaten egg whites are folded. Once cooled, a second, more delicate layer of yellow wine mousse is added on top. The colors yellow and white represent both the two colors of the Hanoverian state flag prior to its annexation by Prussia in 1866 and the traditional colors of the House of Welf, whose members reigned on the English throne for 123 years during the personal union between the House of Hanover and the British royal family (1714–1837). The Welfen dessert is a rich, creamy dessert that tastes best after a festive main course featuring roast goose, beef tenderloin, or wild boar goulash.

Recipe tip

Welfenspeise
Ingredients for the white milk and vanilla cream:
0.3 liter milk
40 grams cornflour
Pulp of a vanilla pod
50 grams of sugar
3 Egg white

Preparation:
Slowly bring the milk, starch, sugar and vanilla to the boil, stirring constantly. Whisk the egg whites until very stiff, remove the pan from the heat, carefully fold the beaten egg whites into the hot milk mixture and then fill the dessert glasses halfway with the white cream.

Ingredients for the yellow wine cream:
0.2 liter white wine
3 egg yolks
grated zest of half a lemon
Juice of half a lemon
1 teaspoon cornflour

Preparation:
Place all the ingredients in a bowl. Place the bowl in a hot water bath and stir with a whisk or hand mixer until the mixture becomes frothy. Now spoon the yellow wine cream onto the white milk and vanilla cream. Place the glasses in the fridge for at least an hour and decorate with chocolate flakes, almond slivers or finely chopped pistachios.