in Dessert Recipes, Germany

Berlin air

updated

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Ingredients for 4 servings:

  • 75 ml sparkling wine
  • 60 ml lemon juice
  • 110 g sugar
  • 3 egg yolks
  • 6 egg whites
  • 3 sheets of gelatin
  • 150 g raspberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Bring the sparkling wine, lemon juice, 60 grams of sugar, and egg yolk to a boil while stirring, then remove from the heat. Soften the gelatin in cold water, squeeze it well, and stir it into the lemon mixture. Beat the egg whites with 50 grams of sugar until stiff peaks form. Fold the egg whites into the warm lemon mixture. Hull and wash the raspberries, reserving a few for garnish. Divide the remaining raspberries among the glasses and drizzle with the lemon curd. Chill in the refrigerator and garnish with a few raspberries before serving.

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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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