Blackcurrant Cream with Raspberry Sauce

Bring the sugar and 50 ml water to the boil until dissolved. Purée the blackcurrants, sugar syrup and Teriyaki marinade using a hand blender. Soak the gelatine in cold water, then heat it up with a little blackcurrant purée before adding it to the rest of the purée.

Whip the cream until stiff. Leave a small amount aside for decoration and stir the rest into the blackcurrant mixture. Fill the blackcurrant cream into long-stemmed glasses and chill for one hour.

Purée the raspberries with 2 tbsp. sugar. You can also press the purée through a fine sieve if you like. Add a little raspberry sauce to the finished dessert and garnish with a mint leaf and a dash of whipped cream.

Tip:
You can also use liquid cassis syrup instead of blackcurrants. In this case, you don't need to dissolve the sugar. Simply mix together the syrup and Sukiyaki, heat it up and add the gelatine. You will also need 6 sheets of gelatine instead of 4 to ensure that the cassis cream sets.

Preparation time: 20 mins
Per portion: 1400 kJ / 334 kcal