A light and fruity recipe for the Raspberry season

Ingredients

• 6 egg yolks
• 250ml milk
• 250ml whipped cream
• 200g sugar
• 12 sheets of gelatine,
• 50ml Champagne
• 50ml dry white wine
• Lemon juice and zests
• Pinch of salt
• 500g fresh or frozen raspberries
• 40ml “Himbeergeist” (raspberry liqueur)
• Whipped cream

Preparation

The Champagne cream

1. Whisk the yolk and the sugar over a little heat until a good consistency is achieved and the yolk is cooked.
2. Add hot milk and bring the boil.
3. Soak the gelatine for 4-5 minutes in water and heat a little together with a little juice and zests from a lemon. Allow to cool.
4. Add chilled champagne and white wine and whisk.
5. Add the whipped cream and allow to cool.

The raspberry puree

1. Mix the fresh or frozen raspberries with sugar and “Himbeergeist”.
2. Sieve it to get rid of the seeds.
3. Put some raspberries aside in order to use them as a garnish later on.
4. Stabilise it all with a little whipped cream.

Serving suggestion

• Cover the middle of each plate with the puree of raspberry.
• Cut out a nice round piece out of the crème and place it in the centre of each plate.
• Garnish this with a raspberry (and Redcurrants if you happen to have some) and place a leave of lemon balm on each plate.