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200 g raspberries
50 ml sparkling wine, brut
2 leaves Gelatine
50 g mascarpone
100 g whipping cream and mint leaves to decorate
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Puree the raspberries and the sparkling wine.
Soak the gelatine according to instructions. Gently fold the mascarpone and the whipped cream into the raspberry mixture. Squeeze out the gelatine and dissolve it in hot water. Stir in some tablespoons raspberry mixture, and then fold all this mixture into the remaining cream.
Allow the cream to set in the fridge for at least 2 hours. Then scoop out egg-shaped spoonfuls and place them on a plate; decorate with fresh raspberries and a mint leaf.