For the egg liqueur cream: 200 ml Whipped cream 50 g Quark 200 g Cream cheese 12 cl Advocaat 1 tbsp Honey 10 g Powdered sugar 1 Pc. Vanilla pod For the red fruit jelly: 300 g Berries, frozen red 300 g Sour cherries from the glass 250 ml Sour cherry juice 3 tbsp Food starch 75 g Sugar 1 packet Vanilla sugar For the raspberry purée: 500 g Raspberries 100 g Powdered sugar For the ice cream: 400 g Sweetened condensed milk 500 ml Cream 1 packet Vanilla sugar For the shortbreads: 125 g Butter 100 g Sugar 1 Pc. Egg yolk 200 g Flour Lemon zest
Eggnog cream with red jelly:
Mix the quark, cream cheese, eggnog, honey and powdered sugar with the vanilla pod well and fold in the whipped cream.
Heat the berries, sour cherries, juice and sugar and thicken with the cornstarch - chill.
In a glass, first arrange the red groats and then the egg liqueur cream.
Vanilla and raspberry ice cream:
Whip the cream and fold in the condensed milk with the vanilla sugar. Fold in part of the raspberry sauce and let freeze for about 5 hours.
Arrange in a small cup. The ground is again raspberry pulp and a scoop of ice cream on it
Serving: 100 g Calories: 249 kcal Carbohydrates: 27.2 g Protein: 3.5 g Fat: 13.5 g