Freiburger Aufläufle with Wine Foam

Remove the crust from the bread and cut into small cubes together with the raisin roll. Melt the butter and pour it over the bread. Mix the whipped cream with the eggs, sugar and grated lemon peel, pour over the bread cubes and leave to swell for 10 minutes. Roast the almond kernels in a frying pan without fat until light brown, cool and add to the bread mixture. Grease four ramekins (about one eighth of a liter capacity) well and fill them with the mixture. Bake in a heated oven at 200 °C in a bain-marie for about 40 minutes. Turn them out of the baking pans while they are still hot and let them cool a little. In the meantime, whisk together the sugar, egg, wine and cornflour. Beat on the stove in a bain-marie until creamy and serve with the casseroles.

Jörg Weinkauf

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