Champagne Cream with Sieved Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g raspberries
- 400 ml sparkling wine
- 400 ml cream
- 500 g mascarpone
- 125 g suar
- 8 sheets gelatin
- 1 packet vanilla sugar
- 4 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the mascarpone with 2 tablespoons of lemon juice, sparkling wine, sugar and vanilla sugar. Dissolve the gelatine in the water while the cream stands for about 5 minutes. Whip the cream. Mix the gelatine with the mascarpone cream, fold in the whipped cream.
- Chill the cream for 10-12 hours.
- Thaw the raspberries, strain them through a sieve and season with 2 tablespoons of lemon juice, a little sugar and vanilla sugar. Refrigerate
- Tip:
- When mixing the sparkling wine with the mascarpone, you can avoid the splashing when stirring with the kitchen mixer by placing a rag over the vessel while stirring.
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