Wine jelly with raspberry and vanilla cream

20498 WINE JELLY with raspberry and VANILLA CREAM INGREDIENTS for 4 PEOPLE 1/2 l of red wine, 6 tablespoons of brown sugar, a stick of vanilla, 2 gelatin sheets, 200 g of raspberries.

For the cream: 400 ml whipping cream, 100 g of raspberries, a stick of vanilla, 4 egg yolks, 4 tablespoons sugar.

Pour the wine into a saucepan with the sugar and the vanilla stick, opened with the help of a sharp knife: simmer for about 15 minutes so that it looks a bit cluttered.

Then add the gelatine, previously made soften in cold water.

Break the raspberries washed in bowls.

Remove from heat the wine and pass it through a sieve, pour it over the raspberries.

Place the bowls in the refrigerator, just enough because gelatin solidifies.

For the custard: Cook the cream with the vanilla stick for about 5 minutes, very soft focus.

With an electric mixer, whip the egg yolks with sugar until they become white.

Add the cream and place it back on the heat one minute, sweet fire, stirring constantly.

Place the cream in a bowl and let it cool down and rest for about 6 hours in the freezer.

When serving, remove the cream from the freezer, mount it with the electric mixer so that it becomes very creamy.

Arrange on red wine jelly and put some fresh raspberries on vanilla cream.

Serve.