Berliner Luft (dessert)

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Berlin air based on white wine

Berliner Luft is a frothy dessert cream made from egg yolk , egg whites , sugar and gelatine , which is served with raspberry juice . For preparation, egg yolk, sugar, lemon juice and lemon zest are mixed together, the dissolved gelatine is added and the egg whites are folded in. Sometimes cinnamon or vanilla sugar are also added. The cream will gel in molds and overturn. According to other recipes, white wine or rum are also used in the cream.

The dessert is older than the piece of music of the same name Berliner Luft , which Paul Lincke wrote in 1904; There is already a recipe for “Berliner Luft” in a cookbook from 1897.

Individual evidence

  1. ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
  2. ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 .
  3. ^ Margarete von Bennigsen: German cookbook . German publishing house, Stuttgart / Leipzig 1897.