Summary

Ingredients

• 75 ml sparkling wine or white wine
• 60 ml lemon juice
• 110 g suar
• 3 egg (s), including the yolk
• 3 sheets gelatin
• 3 egg (s), including the egg white
• 120 g cream
• 300 g raspberries, possibly also frozen
• 75 grams sugar

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Instructions

1. Bring the sparkling wine, lemon juice, 60 g sugar and egg yolk to the boil while stirring and remove from the stove. Drain through a sieve into a bowl. Soak the gelatine in cold water, squeeze it out well and stir it into the lemon mixture.
2. Beat the egg whites with 25 g sugar to a creamy, firm snow. Beat the cream with the remaining sugar until stiff.
3. Fold the egg white into the warm lemon mixture and let cool down a little, then fold in the cream.
4. Raspberry sauce:
5. Heat the ingredients in a saucepan and simmer. Pass through a sieve - put in a cool place.