Champagne and Raspberry Cream
An airy champagne cream set with gelatin, topped with a raspberry and a leaf of lemon balm.
⏱️ Prep: 25 min🍳 Cook: 40 min
Ingredients
| 4 | raspberries | |
| 1 tbsp | 15 ml | raspberry liqueur |
| 40 g | sugar | |
| 1 | lemons | |
| 4 | eggs | |
| 200 ml | champagne | |
| 4 g | gelatin | |
| 4 leaves | lemon balm |
Instructions
Prep 25 min · Cook 40 min · Total 65 min · Serves 4
- Soak the gelatin in 100 milliliters of cold water for half an hour. Drain. Separate the yolks from the whites and mix the yolks with the champagne.
- Cut the lemon zest into thin strips, which are crushed in a mortar with the sugar and added to the champagne. Beat this mixture over a hot water bath until the cream thickens.
- Add the gelatin. Everything is heated over a water bath until the gelatin fully dissolves. Add the liqueur. Place the bowl with the cream into a container of iced water and beat until it is completely cooled.
- Add the whites beaten to a snow, folding the cream from top to bottom. Distribute into bowls and place one raspberry and a leaf of lemon balm on each portion.