Raspberry eggnog dessert

Ingredients for 8 servings:

• 250 g raspberries, (frozen) or fresh
• 150 ml egg liqueur
• 6 cl raspberry liqueur
• 5 sheets of gelatin
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Use a 0.4-liter children’s cake tin for this dessert. Line it generously with cling film so that the edges overlap. Briefly heat the eggnog in a saucepan, taking care not to overheat, and dissolve two sheets of softened gelatin in it. Pour into the cake tin and chill in the refrigerator for 4 hours. Heat the raspberries in a saucepan, stirring with a whisk until all the fruit has dissolved. Season with sugar and raspberry brandy. Stir in three sheets of softened gelatin and let the liquid cool slightly. While it is still lukewarm, pour over the now-solidified eggnog mixture, seal the film over the tin, and chill everything in the refrigerator for 8 hours. Serve in slices approximately 1 cm wide and decorate with melted chocolate, whole raspberries, mint leaves, or cress leaves.