Berry Variations with Eggnog Cream and Shortbread
Prep Time1 hour hr
Cook Time1 hour hr
Rest Time5 hours hrs
Total Time7 hours hrs
Servings: 5 people
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.
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
Serving: 100g | Calories: 249kcal | Carbohydrates: 27.2g | Protein: 3.5g | Fat: 13.5g