For the Parmesan curls, boil the sour cream with nutmeg. Soak gelatine in cold water and squeeze out well.
Dissolve in hot sour cream, add Parmesan and melt while stirring. Stir in wine, season with salt, pepper and refrigerate in a covered bowl for 3 hours.
Using a tablespoon, cut out Parmesan curls and serve as a garnish.
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