Champagne and Lime Cream

Summary

Ingredients

• 400 g raspberries, frozen
• 12 sheets gelatine, white
• 3 points vanilla sugar
• 8 egg (s)
• 8 tablespoon water, lukewarm
• 225 grams sugar
• 150 ml champagne or sparkling wine
• 75 ml lime juice or lemon juice
• 500 ml whipped cream
• possibly raspberries, lime and lemon balm to decorate

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Instructions

1. Thaw raspberries. Soak 9 sheets and 3 sheets of gelatine separately. Puree the raspberries, strain through a sieve. Mix the fruit pulp with 2 sachets of vanilla sugar.
2. Separate eggs. Beat the egg yolks and 8 tablespoons of warm water until creamy. Sprinkle in sugar and 1 packet of vanilla sugar. Stir in the champagne and lime juice. Squeeze out 9 sheets of gelatine and dissolve in them. First mix with 4 tablespoons of cream, then stir into the rest of the mixture. Chill for about 10 minutes.
3. Squeeze out 3 sheets of gelatine, dissolve and stir into the raspberry sauce. Chill for 10 minutes.
4. Whip the cream and egg white separately until stiff. Fold into the cream one after the other. Pour half of the cream into a bowl. Loosely fold in half of the raspberry sauce with a fork. Put the rest of the cream and raspberry sauce on top and let it through gently. Chill for approx. 2 hours.
5. Garnish with raspberries, lime and mint.