Port wine cream with raspberries

Name: Port wine cream with raspberries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 sheets white gelatine; 200 ml white port; 1 TABLESPOON Lemon juice; 75 g Sugar; 1 1/2 (each 200 g) Cup of whipped cream; 1 package Vanillin sugar; 200 g frozen raspberries; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 sheets white gelatine
200 ml white port
1 TABLESPOON Lemon juice
75 g Sugar
1 1/2 (each 200 g) Cup of whipped cream
1 package Vanillin sugar
200 g frozen raspberries
7-10 Tbsp Lemon balm

Directions

1
Soak gelatine in cold water. Mix port wine, lemon juice and 50 g sugar until the sugar is dissolved. Squeeze out the gelatine and dissolve in a saucepan over low heat.
2
Add port wine bit by bit while stirring. Chill. Whip cream and vanillin sugar until stiff. As soon as the port wine begins to set, fold in the cream evenly. Pour into dessert glasses and allow to set in the fridge for approx. 1 hour.
3
Defrost some raspberries on kitchen paper to garnish. Sprinkle the rest of the raspberries with remaining sugar and defrost. Puree raspberries sprinkled with sugar and pour over the cream and spread the remaining raspberries on top.
4
If desired, serve decorated with lemon balm.