John Myers
Contents
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Ingredients
- 50 g Chicken egg whole egg
- 20 g Egg yolk
- 200 g Prosecco sparkling wine
- 90 g Sugar
- 0,5 Grated orange peel
- 4 sheets Gelatin
- 340 g Whipped cream
- 40 g Cassis puree
- 90 g Cassis puree
- 90 ml Apple juice
- 25 g Sugar
- 2 sheets Gelatin
Instructions
- Soak gelatine in cold water. Beat the whole egg, egg yolk, prosecco and sugar over a double boiler to form a sabayon. Rub in the peel of 1/2 an orange. Add squeezed gelatin. Chill on ice, then fold in the cream. Remove 1/3 of the cream and color it with 40 g of cassis puree.
- Now feel the light cream first, then the egg-colored cream. Let it set in the refrigerator for a good hour. Meanwhile soak the gelatine and bring the 90g cassis puree, apple juice and sugar to the boil. Squeeze out the gelatine well and add it to the liquid. Let cool a little, then pour on the cream. And chill for a good hour.
Nutrition
Serving: 100gCalories: 273kcalCarbohydrates: 19.7gProtein: 6.6gFat: 14.2g
