Tuesday, August 04, 2015

Raspberries with cider crème - Hallon med ciderkräm

Hallon med ciderkräm

Serve an airy, delicious cider crème with fresh raspberries. In the wintertime you can very well use frozen berries.

4 to 6 servings

3 gelatin sheets
3 egg yolks
scant ¼ cup sugar
good ¾ cup cider
4 tbsps orange liqueur or
concentrated orange juice
4 cups fresh raspberries
2/3 cup whipping cream

Soak the gelatin sheets in cold water for about 5 minutes. Beat egg yolks and sugar until fluffy and blend in the cider. Squeeze the water out of the gelatin and melt it in a saucepan on low heat. Blend the gelatin into the crème and put in the fridge for 30 to 45 minutes. Beat occasionally.

Pour liqueur and juice over the raspberries and marinate them while the crème is cooling in the fridge. Beat the cream until thick and blend it into the crème.

Divide the berries in 4 portion glasses or bowls and pour the crème on top. Decorate with some whole berries and serve.




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