Raspberry Espuma with Lemon Sorbet and Prosecco

Briefly boil the raspberries with the juice of one lemon and powdered sugar.

Then finely crush, pass through a very fine kitchen sieve and measure out 350 ml of it (when preparing with 600 g – 24 raspberries).

Soak the gelatine in cold water. Slightly warm the white wine and let the squeezed gelatine melt in it. Add raspberry brandy, raspberry pulp and stir. Strain through a fine sieve and fill into a “Gourmet Whip”. Screw on two “isi” cream capsules one after the other, shake heartily and place in the refrigerator for about three hours.

Arrange one scoop of lemon sorbet per glass, add two (+/-) raspberries each and fill the glasses half full with Prosecco. Shake “Gourmet Whip” heartily upside down, squirt on raspberry espuma and decorate each with a raspberry and plucked lemon balm leaves.

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