Port wine cream with raspberries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Warm the port wine and lemon juice. Add 50 g sugar and stir until the sugar has dissolved. Squeeze the gelatine and dissolve in the still warm port wine. Chill the liquid for about 20 minutes until it starts to gel

2. 2

   Whip cream and vanilla sugar until stiff. Fold evenly into the port wine jelly. Pour into 4 glasses and chill for approx. 3 hours

3. 3

   Defrost some raspberries on kitchen paper for decoration. Sprinkle the remaining raspberries with 2 tbsp. sugar and puree, e.g. with a chopping stick. Pour onto the port wine cream. Spread the rest of the raspberries on top. If necessary, decorate with lemon balm.

4. 4

   -The white port wine can be replaced by sherry (e.g. fino) or white wine

5. 5

   -If it should be without alcohol, the cream also tastes good with light grape juice and more lemon juice (2-3 tablespoons)

Nutrition Facts

KCAL
330 kcal

CARBS
35 g

FATS
16 g

PROTEINS
2 g