Champagne-Lime Cream

Ingredients for 12 servings:

• 400 g raspberries, frozen
• 12 sheets of white gelatin
• 3 pts vanilla sugar
• 8 eggs
• 8 tbsp water, lukewarm
• 225 g sugar
• 150 ml champagne or sparkling wine
• 75 ml lime juice or lemon juice
• 500 ml whipped cream
• possibly raspberries, lime and lemon balm for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Thaw the raspberries. Soak 9 leaves and 3 leaves of gelatin separately. Puree the raspberries and pass through a sieve. Mix the fruit pulp with 2 packets of vanilla sugar. Separate the eggs. Beat the egg yolks and 8 tablespoons of warm water until creamy. Gradually add the sugar and 1 packet of vanilla sugar. Stir in the champagne and lime juice. Squeeze out 9 leaves of gelatin and dissolve them in the water. First mix with 4 tablespoons of cream, then stir into the remaining mixture. Chill for about 10 minutes. Squeeze out 3 leaves of gelatin, dissolve them, and stir into the raspberry sauce. Chill for 10 minutes. Whisk the cream and egg whites separately until stiff. Fold one after the other into the cream. Pour half of the cream into a bowl. Loosely fold in half of the raspberry sauce with a fork. Pour the remaining cream and raspberry sauce on top and let it swirl in gently. Chill for about 2 hours. Decorate with raspberries, lime, and mint.