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Berry Variations with Eggnog Cream and Shortbread

5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Rest Time 5 hrs
Total Time 7 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 249 kcal

Ingredients
 

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

Instructions
 

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.

Raspberry purée:

  • Carefully bring the raspberries to the boil with the powdered sugar and pass them through a sieve - leave to cool.

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

Shortbread:

  • Knead all ingredients into a dough and let rest for at least 2 hours. Bake in the oven at 160 degrees for about 15 minutes. Let cool down. Cut out cookies and fill with raspberry jam.

Serving:

  • Arrange the egg liqueur cream ice cream and shortbread biscuits on a rectangular plate.

Nutrition

Serving: 100gCalories: 249kcalCarbohydrates: 27.2gProtein: 3.5gFat: 13.5g
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Written by John Myers

Professional Chef with 25 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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