Introducing Austrian and Hungarian Food Culture

Recipe: Wine and Orange Savarin “Melinda”

Courtesy of Esterházy

 

Wine and Orange Savarin “Melinda”

This dessert is named for Princess Melinda Esterházy, the widow of Prince Paul V. Esterházy (1929-1980)

 

Ingredients for a 1-liter casserole dish:

 

4 egg yolks

170g sugar

grated peel from 1-2 lemons

4 egg whites

butter and breadcrumbs for casserole dish

 

For the sauce:

700ml dry white wine

200g sugar

juice of 1-2 lemons

juice of 1-2 oranges

grated peel from 1 lemon

½ cinnamon stick

2 cloves

20ml orange liqueur

 

250ml whipping cream, to serve

 

 

Preheat oven to 180C.

 

Combine the egg yolks with half the sugar and the grated lemon peel. In a separate bowl, beat the egg whites and gently fold in the rest of the sugar. Gently mix in ¼ of the whites into the egg yolk mixture. Then gently fold in the rest of the egg whites. Sprinkle the breadcrumbs over the mass and fold this in as well.

 

Butter the casserole dish and line it with breadcrumbs. Pour in the egg mixture into the dish. Bake for 30-35 minutes or until lightly golden brown.

 

In the meantime, prepare the sauce. Bring the wine, sugar, lemon juice, orange juice, lemon peel, cinnamon stick and cloves to a boil and simmer for 2-3 minutes. Add the orange liqueur.

 

When the egg mixture is baked, turn the casserole dish out onto a large serving plate and pour the spiced wine sauce over it.

 

Chill in the refrigerator. Serve with whipped cream.

 

Proofread and edited by: Robert Sakai-Irvine

Introducing Austrian and Hungary Food Culture

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