Valentine's Day Dishes, or a Dinner Menu, Part 4 - Prosecco Cream with Raspberry Purée

This is the last part of my Valentine's Day menu suggestions. It's time to finish the dinner with dessert. I picked a delicious Prosecco cream with raspberry purée for you. You can make it ahead of time, so there's no need to stress about your loved one waiting :) All you have to do is take it out of the mold, decorate it nicely, and voilà.

I also invite you to check out the aperitif, the appetizer and the main course of the Valentine's dinner.

Prosecco cream with raspberry purée

Directions - Prosecco Cream with Raspberry Purée:

Soak the gelatin in cold water. Wash the eggs well and scald them, or even better, put them in boiling water and boil for 30 seconds. Beat the eggs with 2-3 tbsp sugar for about 8 minutes, then slowly add the yogurt and Prosecco. Squeeze out the gelatin and dissolve it in a pot over very low heat, then add a little of the egg cream, stir, and only then stir it into the rest of the cream. Set aside in a cool place.

Whip the cream until stiff, slowly adding the vanilla sugar. When the egg cream starts to set, gently fold in the whipped cream. Fill the molds with the cream and put them in the refrigerator for at least 3 hours.

Thaw the raspberries, warm the preserves, press both through a sieve and mix together. Pour a little of the sauce onto a plate, gently place the lightly frozen cream on top, and, if you like, decorate with caramelized powdered sugar.

Enjoy!

Source

Valentine's Day Dishes, or a Dinner Menu, Part 4 - Prosecco Cream with Raspberry Purée

Ingredients

• 3 gelatin sheets
• 2 fresh eggs, size M (medium)
• 75 g plain yogurt, 3% fat
• 75 ml Prosecco or champagne
• 75 g heavy cream
• 1 packet vanilla sugar (about 2 level tsp)
• 75 g frozen raspberries
• 1 tbsp apricot preserves
• optional: 1 tbsp powdered sugar

Instructions

1. #instruction#