Rosé Cremant-Cream with raspberries

Name: Rosé Cremant-Cream with raspberries
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 sheets Gelatine; 2 Eggs (size M); 50 g Sugar; 1 TABLESPOON Lime juice; 75 ml Rosé Crémant d'Alsace; 7-10 Tbsp red food colouring; 4 Biscuits Roses de Rimes "Fossier"; 7-10 Tbsp Raspberries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 sheets Gelatine
2 Eggs (size M)
50 g Sugar
1 TABLESPOON Lime juice
75 ml Rosé Crémant d'Alsace
7-10 Tbsp red food colouring
4 Biscuits Roses de Rimes "Fossier"
7-10 Tbsp Raspberries

Directions

1
Soak gelatine in cold water. Separate eggs. Cream egg yolk and sugar with the whisk of the hand mixer. Stir lime juice, Crémont and, if you like, 1-2 drops of food colouring into the egg cream. Squeeze the gelatine, dissolve it and stir carefully into the cream. Place in a cool place until the cream begins to gel. Beat the egg white until stiff and fold in with a whisk. Pour cream into glasses and allow to set in the fridge. Add biscuits
2
Picture 02. decorate with raspberries
3
30 minutes waiting time