Lemon cream with raspberries

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Separate the egg. Beat egg white until very stiff. Take 6 tablespoons of 500 ml water, mix with the refreshment food powder and egg yolk. Bring the rest of the water and 100 g sugar to the boil. Remove from the heat and add the cream powder while stirring.

2. 2

   Fold in the beaten egg white. Bring to the boil again and whisk with the whisk of the hand mixer for about 5 minutes until foamy. Let the food cool down a little. Chop the chocolate and fold into the food.

3. 3

   Divide into four dessert glasses and leave to set in the refrigerator for about 2 hours. Sort the raspberries and rinse in cold water. Mix raspberries, vanilla sugar, 2 tablespoons of sugar and grappa and marinate for about 30 minutes.

4. 4

   Place pickled raspberries on the lemon cream and serve.

Nutrition Facts

KCAL
330 kcal

CARBS
59 g

FATS
6 g

PROTEINS
4 g