Sangria granites with vanilla cream and fresh berries

Name: Sangria granites with vanilla cream and fresh berries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 80 g frozen raspberries; 1 untreated orange and lemon; 1 stalk of lemon balm; 3 Vanilla beans; 240 g demerara sugar; 1 Cloves; 1 Star Anise; 1 Cinnamon stick; 1 (0,75 l) bottle of red wine (e.g. Rioja); 350 ml Milk; 150 g Whipped cream; 1 egg (size M); 2 Egg yolk (size M); 1/2 pack Pudding powder "Vanilla flavour" ; for cooking; 4 Strawberries; 12 Raspberries; 8 Blueberries; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

80 g frozen raspberries
1 untreated orange and lemon
1 stalk of lemon balm
3 Vanilla beans
240 g demerara sugar
1 Cloves
1 Star Anise
1 Cinnamon stick
1 (0,75 l) bottle of red wine (e.g. Rioja)
350 ml Milk
150 g Whipped cream
1 egg (size M)
2 Egg yolk (size M)
1/2 pack Pudding powder "Vanilla flavour" ; for cooking
4 Strawberries
12 Raspberries
8 Blueberries
7-10 Tbsp Mint

Directions

1
Defrost the raspberries. Wash orange and lemon hot, grate dry and cut into slices. Wash lemon balm and dab dry. Cut open 1 vanilla pod and scrape out the pulp. Bring 1/4 litre water, 200 g sugar, orange slices, lemon slices, lemon balm, cloves, star anise, cinnamon stick, vanilla pod and pulp to the boil in a pot. Puree raspberries and 2 tablespoons of water, pass through a sieve. Remove the pot from the heat and let it cool down briefly.
2
Add the raspberry puree and red wine and leave to stand for 2 hours. Pour the liquid through a sieve and pour into a small, flat tray (must fit in the freezer). Freeze the liquid in the freezer for 2-4 hours until the liquid is solid. Scrape the frozen liquid from the bottom of the tray with a fork. Repeat the process from time to time until the granite is properly frozen. It is best to let the granite freeze through overnight. Cut open 2 vanilla pods and scrape out the pulp. Bring to the boil in a saucepan with milk, cream and 20 g sugar. Remove the pot from the stove, cover and let it stand for about 30 minutes. Stir egg, egg yolk, 20 g sugar and pudding powder until smooth and pour into the milk-cream mixture while stirring. Heat the mixture while stirring until it begins to set. Remove the pot from the heat, pour into a bowl and let it cool down for about 30 minutes. Remove vanilla oil pods. Chill the sauce.
3
Bring to the boil in a saucepan with milk, cream and 20 g sugar. Remove the pot from the stove, cover and let it stand for about 30 minutes. Stir egg, egg yolk, 20 g sugar and pudding powder until smooth and pour into the milk-cream mixture while stirring. Heat the mixture while stirring until it begins to set. Remove the pot from the heat, pour into a bowl and let it cool down for about 30 minutes. Remove vanilla oil pods. Chill the sauce. Wash the berries and dab dry. Remove the green from the strawberries, cut the fruits in half and cut them open like a fan. If necessary, scrape the granites off the tray again and put them into pre-cooled glasses. Layer vanilla cream on top. Arrange granites on plates with the remaining berries and strawberry fans, decorate with mint. Tip: If granite is left over, it can be stored for several weeks in a plastic bowl. Before serving, it only needs to be scratched open again!
4
Wash the berries and dab dry. Remove the green from the strawberries, cut the fruits in half and cut them open like a fan. If necessary, scrape the granites off the tray again and put them into pre-cooled glasses. Layer vanilla cream on top. Arrange granites on plates with the remaining berries and strawberry fans, decorate with mint. Tip: If granite is left over, it can be stored for several weeks in a plastic bowl. Before serving, it only needs to be scratched open again!
5
12 hours waiting time