Berlin air with raspberry sauce

Name: Berlin air with raspberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Raspberries (fresh or frozen); 4 sheets white gelatine; 4 fresh eggs (Gr. M); 150 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 7-10 Tbsp Juice of 1 lemon; 200 ml dry white wine; 2 packages Vanilla sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Raspberries (fresh or frozen)
4 sheets white gelatine
4 fresh eggs (Gr. M)
150 g Sugar
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
7-10 Tbsp Juice of 1 lemon
200 ml dry white wine
2 packages Vanilla sugar

Directions

1
Defrost frozen raspberries. Select fresh berries, wash and drain if necessary. Soak gelatine in cold water.
2
Separate eggs. Beat the egg yolks, sugar, 1 pinch of salt and cinnamon with the whisks of the mixer until thick and creamy. Stir in lemon juice.
3
Warm the wine. Squeeze the gelatine and dissolve in the hot wine. Pour into the egg yolk mixture while stirring. Chill for 5-8 minutes until the cream begins to gel.
4
In the meantime beat the egg whites until stiff. Loosely fold the beaten egg whites with plenty of air into the gelling cream. Pour into four dessert glasses and chill for about 2 hours.
5
In the meantime, puree the raspberries and vanilla sugar and pass through a fine sieve. Serve the Berlin air with raspberry sauce.