A modern twist on a fruit classic, try Siúcra’s Raspberries and Blueberries in Coffee Crème for something extra sweet this weekend.
Recipe
4-6 persons
Ingredients:
3tsp instant coffee
1tbsp water
600ml raspberries and blueberries (or cherries or blackberries)
2 eggs (pasteurised)
1 pinch salt
3tbsp Siúcra Icing Sugar
200ml double cream
Method:
Dissolve the coffee powder in 1 tbsp boiling water. Allow to cool. Pinch off the berries, rinse them and distribute into four glasses.
Divide the eggs and whisk the whites and the salt until stiff. Whisk the egg yolks and the icing sugar to a froth in another bowl.
Whisk the cream until stiff. Mix in the cooled coffee. Fold the whipped cream and the egg whites into the egg schnapps. Distribute the coffee crème over the berries and serve immediately.
