The egg yolks conjure up a beautiful, yellowish colour in the wine mousse cream and also score points with a good Porton high-quality protein and the minerals calcium, phosphorus and iron for strong bones and a well-functioning oxygen transport.
In addition to a delicious and seasonal selection of fresh berries, chopped nuts or biscuit crumbs from wholemeal biscuits go well with the wine mousse cream.
(Percentage of daily recommendation)
|Calorie||156 kcal||(7 %)|
|Protein||2.78 g||(3 %)|
|Fat||5.12 g||(4 %)|
|Carbohydrates||18.67 g||(12 %)|
|Sugar added||14.97 g||(60 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||96.94 mg||(12,118 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.52 mg||(4 %)|
|Vitamin B₁||0.02 mg||(2 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||0.54 mg||(5 %)|
|Vitamin B₆||0.06 mg||(4 %)|
|Folate||18.18 μg||(6 %)|
|Pantothenic acid||0.57 mg||(10 %)|
|Biotin||8.13 μg||(18 %)|
|Vitamin B₁₂||0.44 μg||(15 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||15.9 mg||(0 %)|
|Calcium||22.89 mg||(2 %)|
|Magnesium||1.49 mg||(0 %)|
|Iron||0.59 mg||(4 %)|
|Iodine||25.56 μg||(13 %)|
|Zinc||0.52 mg||(7 %)|
|Saturated fatty acids||1.59 g|
Whisk egg yolks and sugar in a metal bowl. Whisk in Marsala until incorporated.
Place bowl over a shallow pan of barely simmering water. The bowl should be flush with the edge of the pot so that no steam can escape, but should not touch the water (this could cause eggs to curdle or get hot too quickly). Beat egg yolk mixture until thick and frothy, about 10 minutes. Check temperature with an instant-read thermometer: Mixture should be between 70 and 75°C (approximately 160 to 170°F).
Remove bowl from the heat and continue beating briefly so that mixture does not increase in temperature.
Pour sauce into bowls or glasses, as desired. Serve immediately so that sauce does not become too thick.