Berlin air with raspberry puree

Name: Berlin air with raspberry puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g frozen raspberries; 4 sheets white gelatine; 4 Eggs (size M); 150 g Sugar; 1 pinch Cinnamon; 1 pinch Salt; 7-10 Tbsp Juice of 1 lemon; 200 ml dry white wine; 2 packages Vanillin sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g frozen raspberries
4 sheets white gelatine
4 Eggs (size M)
150 g Sugar
1 pinch Cinnamon
1 pinch Salt
7-10 Tbsp Juice of 1 lemon
200 ml dry white wine
2 packages Vanillin sugar

Directions

1
Place the raspberries in a bowl and defrost at room temperature. In the meantime soak the gelatine in cold water. Separate eggs. Whisk egg yolks, sugar, cinnamon and salt with the whisk of the hand mixer until thick and creamy. Stir in lemon juice.
2
Warm the wine in a small pot. Squeeze the gelatine and stir into the wine. Stir into the egg yolk mixture. Place in a cool place (5-8 minutes) until the mixture begins to gel. In the meantime beat the egg whites until stiff, fold into the egg yolk mixture in portions. Pour into dessert glasses. Chill for about 2 hours. Meanwhile puree the raspberries and pass through a fine sieve. Stir in vanillin sugar.
3
Pour into dessert glasses. Chill for about 2 hours. Meanwhile puree the raspberries and pass through a fine sieve. Stir in vanillin sugar. Serve Berliner Luft with some raspberry puree. Add the rest of the puree
4
waiting time 2 hours