Classic cream for pouring over cakes, desserts and rice dishes.
Wash lemon, grind the zest of it. Brake the eggs and separate yolks from whites and whip them together with powdered sugar until white and foamy. To that stir in gradually and slowly the zest and wine.
Take the bowl and place it in a pot with boiling water and continue making it in this water bath. Carry on in stiring it until teh cream thickens. Let boil for little bit until the blancmange has the right consistency.
Thus we can use immediately to pour over our dish. We can also add little rum while making it.