Description
Samtige Himbeercreme mit feiner Orangenlikör-Note, umhüllt von luftig-leichter Vanillesahne. Zarte Schichten treffen auf fruchtige Frische und cremige Süße – ein winterlich-rosa Desserttraum wie frisch gefallener Schnee.
Ingredients
Scale
- 450 g Himbeeren
- 20 ml Orangenlikör
- 250 ml Milch
- 450 ml Schlagsahne
- 50 g Zucker
- 3 Eigelbe
- 1 EL Speisestärke
- 2 EL Vanillezucker
- 60 g Baiser
Instructions
- Sort the raspberries, removing any damaged or unripe fruit, and divide them evenly among four serving bowls or dessert glasses. Drizzle the raspberries in each bowl with 20 ml of orange liqueur, ensuring all berries are lightly coated. Set the prepared bowls aside.
- For the cream, pour 250 ml of milk into a saucepan, reserving 2 tablespoons of milk for later. Add half of the heavy cream (225 ml) and the sugar to the milk in the saucepan. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle boil.
- While the milk mixture is heating, whisk together the 3 egg yolks, 1 tablespoon of cornstarch, 2 tablespoons of vanilla sugar, and the reserved 2 tablespoons of milk in a separate bowl until smooth and well combined.
- Once the milk and cream mixture reaches a boil, remove it from the heat. Gradually pour the hot milk mixture into the egg yolk mixture while constantly whisking, to prevent the eggs from curdling. Make sure the mixture is smooth and well combined.
- Pour the combined mixture back into the saucepan or place it in a heatproof bowl. Set the bowl over a pot of simmering water to create a double boiler (Wasserbad). Cook the mixture, stirring constantly with a whisk or spatula, until it thickens to a creamy consistency. This may take several minutes; do not allow the mixture to boil.
- Once the cream has thickened, remove it from the heat. To cool the cream quickly, either set the bowl over a larger bowl filled with ice water or allow it to cool at room temperature, stirring occasionally to prevent a skin from forming.
- In a clean bowl, whip the remaining 225 ml of heavy cream until stiff peaks form. Once the custard cream base has cooled completely, gently fold the whipped cream into the cooled custard mixture using a spatula, creating a light and airy cream.
- Spoon the finished cream evenly over the prepared raspberries in each bowl, covering them completely.
- Crumble the meringue (Baiser) into small pieces and sprinkle generously over the top of each dessert. Serve immediately and enjoy your Schneesturm Dessert mit Himbeeren.
Notes
You can use frozen raspberries if fresh ones are not available, but allow them to thaw and drain excess liquid before assembling the dessert. For a non-alcoholic version, simply omit the orange liqueur or substitute it with orange juice. The cream can be prepared a few hours in advance and kept chilled; assemble the dessert just before serving for the best texture. Adjust the amount of meringue to your liking for extra sweetness and crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
