Port Cream with Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g raspberries, frozen
- 75 grams sugar
- 4 sheets gelatine, white
- 200 ml port wine, white
- 1 tablespoon lemon juice
- 300 g whipped cream
- 1 point vanilla sugar
Print Recipe
Pin Recipe Instructions
- Thaw some raspberries on a plate for garnish. Sprinkle the rest of the fruit with 25 g of sugar and allow to thaw. Soak gelatin.
- Mix the port wine, lemon juice and remaining sugar together until the sugar has dissolved. Squeeze out the gelatine, dissolve it and stir it into the port wine. Refrigerate.
- Whip the cream with vanilla sugar until stiff. As soon as the port wine mass begins to gel, fold in the cream. Fill into dessert glasses and leave to set in the refrigerator for about 1 hour. Add the sugared raspberries. Serve garnished with the remaining fruits.
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