Punch Cream with Red Wine and Blackberry Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 10 sheets gelatine, white
- 6 egg yolks
- 150 grams sugar
- 4 points vanilla sugar
- 1 pinch clove powder
- 2 pinches cardamom powder
- 2 teaspoons cinnamon powder
- 300 ml sherry, dry
- 2 lemon (s), juice it
- 100 ml red wine
- 60 g suar, for the sauce
- 150 g blackberries, frozen
- 0.5 teaspoon ½ cornstarch
- 50 ml water
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water
- Put the egg yolks, sugar, vanilla sugar, spices, sherry in a metal bowl and whisk thickly on a hot water bath until a light creamy mixture forms. Then take the metal bowl out of the water bath and stir in the lemon juice.
- Put the gelatine in a saucepan without squeezing it out and dissolve it over low heat, add some of the ice cream, stir until smooth and then fold into the cream. Then let the mixture cool down.
- In the meantime, whip the cream until stiff and when the cream begins to gel, carefully fold in the cream until there are no more cream nests.
- Pour the cream into jars and cover in the refrigerator for at least an hour. In my experience, overnight is better.
- For the sauce, stir the cornstarch in cold water.
- Caramelize the sugar in a saucepan, add the blackberries and deglaze with the red wine when the berries start to lose their juice.
- Let the sauce simmer for 2 to 3 minutes until the sugar has dissolved. Then add the cornstarch and bring to the boil, stirring carefully, until the starch binds.
- Let the sauce cool down and spread it lukewarm on the glasses with the cream and then serve.
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