Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 150 / Protein 3g / Carbohydr. 20g / Fat 6g
Ingredients (6 servings)
|200 ml||heavy cream|
|1 tbsp||confectioner’s sugar|
|mint to garnish|
fork, rubber spatula (optional), 2 large bowls, hand mixer with beaters, 6 serving dishes, small bowl
Riesling sparkling wine, dry, 2004
A refreshing sparkling wine highlights the nature of this light summery dessert. The ideal drinking temperature is 5 – 7°C/41 – 45°F.
Whip cream until stiff peaks form. Add sifted confectioner’s sugar towards the end and whisk in.
large bowl, hand mixer with beaters
200 ml heavy cream / 1 tbsp confectioner’s sugar
Break meringue into bite-sized pieces and crush a third of the raspberries with a fork.
fork, large bowl, small bowl
100 g meringue / 100 g raspberries
Gently fold meringue pieces and raspberry puree into whipped cream. Fill half of the cream mixture into serving dishes. Add fresh raspberries and cover with another layer of the cream mixture. Garnish with fresh mint to serve.
rubber spatula, 6 serving dishes
200 g raspberries / mint to garnish