The desserts in the historical cookbooks of the 19th century are usually called "cold, sweet dishes". Components of these desserts were often rice, millet or semolina puddings, which were served together with cold fruit jellies or fruit sauces. In addition, so-called creams based on egg and cream with exotic fruits such as pineapple or lemon, with wine, arrack or even chocolate and coffee were very popular. You can quickly and easily prepare such a dessert yourself.
250 millilitres of cream
250 millilitres of milk
3 tablespoons of sugar
2 egg whites, beaten until stiff
1/2 lemon, zest grated
1. Pour the cream and milk mixture into a tall saucepan.
2. Cook on the stove whilst stirring until the mass has reduced to around 200 millilitres.
3. Now beat the egg whites until stiff and carefully fold into the mixture in the saucepan.
4. Allow to simmer a few more times before adding the finely grated zest of half a lemon.
5. Pour into dessert glasses and refrigerate until ready to serve.
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