Sangria cream rosé

Name: Sangria cream rosé
Cook time: 40 min
Total time: 40 min
Yield: 11
Ingredients: 10-12 sheets white gelatine; 6 Eggs (Gr. M); 2 packages Vanillin sugar; 150 g sugar, 1 pinch of salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1/4 l Orange juice; 1/4 l Rosé wine; 400 g Whipped cream; 7-10 Tbsp orange and lemon slices, mint

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 11

10-12 sheets white gelatine
6 Eggs (Gr. M)
2 packages Vanillin sugar
150 g sugar, 1 pinch of salt
7-10 Tbsp grated rind of 1 untreated lemon
1/4 l Orange juice
1/4 l Rosé wine
400 g Whipped cream
7-10 Tbsp orange and lemon slices, mint

Directions

1
Soak the gelatine in cold water. Separate eggs. Chill the egg whites. Whisk the egg yolks with vanilla sugar, sugar, salt and lemon zest with the whisks of the hand mixer at highest speed for 12-15 minutes until thick and creamy
2
Stir the juice and wine into the cream. Squeeze the gelatine, dissolve. Stir with approx. 6 tbsp. cream. Then stir into the rest of the cream. Cool until it starts to gel
3
Separately beat egg whites and cream until stiff. First fold in the cream, then the beaten egg white in portions. Serve. Mind
4
Cool for 5 hours. Decorate with orange, lemon and mint