Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 vanilla pod (s)
- 500 ml cream
- 50 grams sugar
- 4 sheets gelatine, white
- 400 g raspberries, frozen
- 2 tablespoon powdered sugar
- 2 cl port wine
- 100 g physalis
- 50 g raspberries, fresh
- lemon balm
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways and scrape out the pulp with a knife. Cook the vanilla pulp and pod with cream and sugar over a low heat for about 10 minutes. Take out the pod and let the cream cool down a bit.
- Soak the gelatine according to the package instructions, dissolve in the cream, fill into 4 molds and refrigerate for approx. 2 hours.
- Thaw the raspberries, strain them through a sieve and season with powdered sugar and port wine.
- Wash the physalis and raspberries and place on small wooden skewers. Place the raspberry puree as a mirror on the plate, top it with the cream and with the skewers and lemon balm if desired
- Serve garnished.
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