Champagne and Lime Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Squeeze out 3 sheets of gelatine, dissolve and stir into the raspberry sauce. Chill for 10 minutes.
- 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.
- Garnish with raspberries, lime and mint.
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