White wine cream with raspberry puree

Name: White wine cream with raspberry puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 sheets white gelatine; 4 fresh eggs (Gr. M); 150 g Sugar; 7-10 Tbsp Juice of 1 lemon; 200 ml White wine; 7-10 Tbsp Salt; 300 g frozen raspberries; 2 packages Vanillin sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 sheets white gelatine
4 fresh eggs (Gr. M)
150 g Sugar
7-10 Tbsp Juice of 1 lemon
200 ml White wine
7-10 Tbsp Salt
300 g frozen raspberries
2 packages Vanillin sugar

Directions

1
Soak the gelatine in cold water. Separate eggs. Whisk egg yolk and sugar with the whisk of the hand mixer until thick and creamy. Stir in lemon juice.
2
Warm the wine. Squeeze the gelatine and dissolve in the hot wine. Pour into the egg yolk mixture while stirring. Chill for about 10 minutes until the cream starts to gel.
3
Beat the egg white and 1 pinch of salt until stiff. Loosely fold the beaten egg whites into the gelling cream. Pour into dessert glasses and chill for at least 4 hours.
4
Defrost the raspberries. Puree with vanilla sugar and pass through a fine sieve as desired. Serve wine cream with raspberry sauce.