Travemünder Luft À La Heike
by Editorial Staff
Summary
| Prep Time | 2 hrs 10 mins |
| Cook Time | 10 mins |
| Total Time | 5 hrs 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g raspberries, frozen
- 3 tablespoon powdered sugar
- 4 sheets gelatin
- 3 egg (s), fresh
- 100 g suar
- 1 pinch (s) salt
- 100 g suar, brown
- 2 tablespoon water
- 2 tablespoon butter
- 60 g almond sticks
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries with the powdered sugar, then strain them through a sieve.
- Soak the gelatine in cold water.
- Separate the eggs and whip the egg white with the sugar and a pinch of salt to form egg whites.
- Heat the egg yolks with the raspberry purée in a saucepan while stirring, but do not boil, otherwise it will be scrambled eggs. Add the squeezed gelatine, stir well with a whisk and let cool while stirring.
- Then fold in the whipped egg whites, pour the cream into small glasses and let it set. You should already calculate 3 hours.
- For the brittle, dissolve the brown sugar in the water in a saucepan. Then stir in the butter and caramelize. Add the almonds and let them brown for about 4 minutes over a low heat, stirring constantly. Please be careful that they do not get too hot and do not burn. Then quickly pull the pot off the heat.
- Now put the mixture on baking paper, spread it out and let it cool down. Roll into pieces with a rolling pin and chop into small pieces in a freezer bag.
- Sprinkle the glasses with the almond brittle.
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