John Myers
Contents
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Ingredients
Bavarian creme
- 7 sheet Gelatin
- 3 tbsp Raspberry spirit
- 500 g Cream
- 4 Egg yolk
- 1 Vanilla pod
- 200 g Sugar
- 500 ml Milk
Berry ragout
- 100 ml Red wine
- 100 ml Port wine
- 1 tbsp Potato starch
- 2 tbsp Sugar
- 1 Lemon
- 400 g Berry mix
Instructions
Cream
- For the cream, soak the gelatine in cold water for 5 minutes and squeeze it out well. Heat the raspberry brandy and dissolve the gelatin in it.
- Whip the cream until stiff. Beat the egg yolks with the vanilla pulp and sugar until frothy.
- Warm up the milk. Stir the egg mixture into the milk. Heat, but do not boil. Stir in the raspberry spirit mixture. Stir the cream on ice water, fold in the whipped cream and pour the cream into glasses.
Berry ragout
- For the berry ragout, bring the wines to the boil with potato starch, sugar and lemon zest. To let it cool down.
- Wash, clean and chop the berries and stir into the wine mixture. Pour onto the cream in the glasses and serve.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 17.1gProtein: 4.6gFat: 8.3g
