Raspberries with cider crème - Hallon med ciderkräm

RASPBERRIES WITH CIDER CRÈME
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 or 1½ tsp powdered gelatin

3 egg yolks
¼ cup sugar
¾ cup cider
4 tablespoons orange liqueur or
concentrated orange juice
4 cups fresh raspberries
2/3 cup heavy 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.

Enjoy!

Bella