in Dessert Recipes

Iced woodruff candies with raspberry and prosecco sauce

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Ingredients for 4 servings:

  • 300 ml syrup (woodruff syrup)
  • 200 ml white wine, dry
  • 60 g sugar
  • 3 egg whites
  • 500 g raspberries, frozen
  • 100 ml Prosecco

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Combine the woodruff syrup and white wine in a bowl, mix, and place in the freezer. Stir occasionally. As soon as the liquid starts to freeze, whisk the three egg whites with 20g of sugar until stiff peaks form, fold in, and return the sorbet to the freezer. Don’t forget to stir occasionally. For the sauce, heat the raspberries (except for a few for decoration) with the remaining sugar. Strain through a fine sieve and chill. Just before serving, stir in the Prosecco. Scoop out small dumplings from the sorbet and serve with the sauce. Decorate with a few raspberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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