Raspberry Sparkling Wine Cream

Name: Raspberry Sparkling Wine Cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen raspberries; 30 g + 50 g sugar; 1 package Vanillin sugar; 5-6 sheets white gelatine; 1 untreated lemon; 3 eggs , 100 ml sparkling wine (size M); 150 g Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen raspberries
30 g + 50 g sugar
1 package Vanillin sugar
5-6 sheets white gelatine
1 untreated lemon
3 eggs , 100 ml sparkling wine (size M)
150 g Whipped cream

Directions

1
Defrost the raspberries, pass through a sieve. Stir in 30 g sugar and vanillin sugar. Soak gelatine in cold water. Wash the lemons. Grate the peel finely and squeeze the juice
2
Separate eggs. Beat egg yolks and 50 g sugar until creamy. Stir in champagne, juice and zest. Squeeze the gelatine, dissolve. Stir 2 tablespoons into the puree. Do not chill! Mix a little cream and the rest of the gelatine. Stir into the rest of the cream. Cool until it gels
3
Beat the egg whites and cream separately until stiff, fold in. Layer with the puree in a bowl. Cool for 5 hours