Wine sorbet with raspberry mirror
easy
20 mins
20 mins
Ingredients
- 1 pack of (250 g) frozen raspberries
- 1 Protein
- 6 TABLESPOONS Sugar
- 300 ml light grape juice
- 300 ml semi-dry white wine
- 1 TABLESPOON Oil
- 1 package Vanillin sugar
- 150 g Grapes
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp Lemon balm
Directions
- 1
Defrost the raspberries. Whisk the egg whites and 3 tablespoons of sugar in a bowl with the whisks of the hand mixer. Gradually add grape juice and wine and stir in.
- 2
Place in the refrigerator compartment for about 4 hours. Stir the mixture several times with a whisk during the freezing process. Use 2 tablespoons to form 8 cams from the sorbet. Place on an oiled plate and freeze again.
- 3
Puree the raspberries with a chopping stick. Pass the raspberry puree through a sieve. Season to taste with vanilla sugar. Wash the grapes and dab them slightly dry. Roll in the remaining sugar. Stir crème fraîche until smooth and put it into a plastic bag.
- 4
Cut a small corner from the top. Pour onto four plates of a raspberry mirror. Place 12 crème fraîche dots on each plate. Connect the dots with a chopstick. Place the cams on the mirror.
- 5
Serve the plates immediately, decorated with grapes and a lemon balm leaf.
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