Berlin air (wine mousse cream with raspberry sauce)

Name: Berlin air (wine mousse cream with raspberry sauce)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 sheets white gelatine; 5 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp juice of 1/2 lemon; 1/2 TEASPOON Cinnamon; 125 ml dry white wine; 500 g frozen raspberries; 1 stalk of lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 sheets white gelatine
5 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp juice of 1/2 lemon
1/2 TEASPOON Cinnamon
125 ml dry white wine
500 g frozen raspberries
1 stalk of lemon balm

Directions

1
Soak gelatine in cold water. Separate eggs. Beat 125 g sugar, vanillin sugar and egg yolk until foamy. Stir in lemon juice and cinnamon. Warm up the wine in the pot. Add gelatine dripping wet, dissolve in it and stir into the egg-sugar mixture. Chill until the mixture begins to gel.
2
Beat the egg whites until very stiff and fold into the mixture. Pour into dessert glasses and chill for at least 3 hours. In the meantime, put some nice raspberries aside for decoration. Boil the rest of the raspberries with some water and 75 g sugar and pass through a sieve. Put them in a cold place. Serve "Berliner Luft" with raspberry sauce and decorate with raspberries and lemon balm
3
waiting time approx. 3 hours