John Myers
Berry Variations with Eggnog Cream and Shortbread
The perfect berry variations with eggnog cream and shortbread recipe with a picture and simple step-by-step instructions.
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.
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.
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