Dessert "Berlin Air" (Berliner Luft)

Category: Culinary recipes
Kitchen: german
Dessert Berlin Air (Berliner Luft)

Ingredients

Champagne or apple juice 100 ml
freshly squeezed lemon juice 50 ml
sugar 100 ml
yolks 3 pcs
proteins 3 pcs
gelatin 20 grams
raspberry 150 g
cookies for decoration

Cooking method

  • At the end of the 19th century, a dessert appeared on the menu of Berlin restaurants, which quickly became widely known. It was called "Berliner Luft", "Berlin Air" - cold, almost frothy, cream with a drop of rum or white wine, served with thick raspberry juice or fruit sauce. This dessert owes its origin to the famous theme of Paul Linke "Berlin Air" from the operetta "Frau Luna", written in 1898
  • Dessert Berlin Air (Berliner Luft)Bring the champagne, lemon juice, 50 g sugar and yolks to a boil with constant stirring. Remove from heat. Add gelatin soaked in cold water, stir well.
    Dessert Berlin Air (Berliner Luft)Beat the whites with the remaining sugar until they are very thick. I got a little yolk, so it didn't whip as I wanted.
    Dessert Berlin Air (Berliner Luft)Gently combine the proteins with the lemon mass, cool in the refrigerator for about 3 hours.
  • Serve with raspberries and cookies.
  • Dessert Berlin Air (Berliner Luft)
  • Delicious. Gentle, airy. And it is done quickly.
  • Bon appetit, everyone.


Mikhaska
Wonderful delicate dessert!
Can you mix the whipped protein into the cooled mixture, or can you add it to the hot one?
olgea
Irin, thanks.
I added to the warm one. It turns out that I added cold gelatin, the mass immediately cooled down. While beating the whites, it cooled down a little more. I did not cool the lemon mass on purpose.
Giraffe
I think it's a great dessert on New Year's Eve. Delicious and not a burden on the stomach. Doesn't fall off in the refrigerator to make in advance?
Mikhaska
Tatiana - Giraffe! The question was removed from the language. I went into the topic to ask again, and you already ...
Olya! Well, everything is clear!
olgea
Girls, no, it does not fall off, gelatin still does not allow to settle, and the structure is unusually delicate.
Giraffe
Which is better, champagne or juice? It's lazy to just buy and open special champagne.
Rusalca
olgea, original dessert! Need to try! Thank you!
olgea
Tan, I did it with champagne, I haven't tried it with apple juice yet. I don't even know what the difference in taste will be, but it will still be very tasty, tender and airy.
Rusalca, Anya, Thank you very much.
Giraffe
Champagne with bubbles but no juice
Rusalca
Quote: Giraffe

Champagne with bubbles but no juice
So while the champagne is brought to a boil - the bubbles will probably disappear!
olgea
It seems to me that the juice will add sourness, although again, depending on which champagne you take, if brut, then there will be sourness. Yes, you have to try it with juice and compare.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers