Wine mousse cream curls with chocolate strips on raspberry puree

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Cut the vanilla pod lengthwise, scrape out the pulp and add to the milk together with the pod, bring to the boil. Stir egg yolks and sugar until creamy. Add wine while stirring. Remove vanilla pod.

2. 2

   Gradually stir hot milk into the egg cream. Put it back into the pot and heat it up at low to medium heat while stirring (do not let it boil any more). When the mixture begins to thicken, remove from the heat and dissolve the squeezed gelatine in it while stirring. Let the cream cool down while stirring occasionally. Whip the cream until stiff and fold into the cold gelling cream. Leave to set for at least 4-5 hours, preferably overnight. Defrost the raspberries. Puree, pass through a sieve and mix with icing sugar. Melt the chocolate over a warm water bath, fill into a piping bag. Pour raspberry puree into 4 glasses.

3. 3

   Defrost the raspberries. Puree, pass through a sieve and mix with icing sugar. Melt the chocolate over a warm water bath, fill into a piping bag. Pour raspberry puree into 4 glasses. Cut off the cream with 2 tablespoons of cam and put 2 in each glass. Cut a small tip off the piping bag and decorate the cams with the chocolate. Place 1 mint leaf on each

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
580 kcal

CARBS
40 g

FATS
39 g

PROTEINS
11 g