Blackberry Eggnog
4 glasses
30 min.
Ingredients
Blackberry compôte
- 100 g blackberries
- 1 tbsp water
- 50 g Dansukker Jelly Sugar Multi
Eggnog cream
- 2 egg yolks
- 30 g Dansukker Icing Sugar
- 125 g mascarpone
- 1,5 cl limoncello
- 75 g whipping cream
Topping
- blackberries
Boil the berries, water and sugar in a saucepan for 1 min. Pour the compôte into 4 glasses. Refrigerate.
Whisk together the egg yolks, sugar and mascarpone. Add the limoncello and beat to make a creamy mixture.
Whip the cream and fold into the egg mixture. Whisk the cream and portion into the tall glasses containing the compôte. Top with blackberries and serve.
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