Champagne cream with raspberries

Name: Champagne cream with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 500 g frozen raspberries; 150 g Sugar; 1 package Vanillin sugar; 10 sheets white gelatine; 2 untreated lemons; 6 Eggs (size M); 200 ml dry champagne; 200 g Whipped cream; 7-10 Tbsp fresh raspberries

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

500 g frozen raspberries
150 g Sugar
1 package Vanillin sugar
10 sheets white gelatine
2 untreated lemons
6 Eggs (size M)
200 ml dry champagne
200 g Whipped cream
7-10 Tbsp fresh raspberries

Directions

1
Defrost the raspberries, pass through a sieve. Stir in 50 g sugar and vanillin sugar. Soak gelatine in cold water. Wash lemons thoroughly, rub dry and grate peel. Halve the lemons and squeeze the juice. Separate the eggs. Whisk egg yolk and remaining sugar until white-creamy. Add champagne, lemon juice and zest. Dissolve gelatine over low heat. Take 2 tablespoons of gelatine aside and mix with the raspberry puree. Add a little egg cream to the remaining gelatine, stir the gelatine mixture into the remaining cream and leave to stand in the refrigerator. Whip cream and egg whites separately until stiff. Fold into the egg and champagne cream. Pour the sparkling wine cream in portions into a large dessert bowl, with the raspberry puree in large blobs in between. Leave to set in the refrigerator for approx. 3 hours. Decorate with fresh raspberries as desired
2
With 10 people:
3
waiting time approx. 3 hours