Nut Sauce

For the nut sauce, finely puree the nuts in a blender or grind finely with a nut mill. Whip half of the whipped cream until stiff and fold in 2 yolks. Heat half of the white wine with the nuts.

Add the remaining whipped cream and bring to the boil. Season to taste with salt, pepper and nutmeg. Now add the whipped cream-yolk mixture and the peppermint to the sauce, heat up again and season.

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