Raspberry and Blueberry Cocktail with Custard and Passion Fruit «

Raspberry and Blueberry Cocktail with Custard and Passion Fruit

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A great dessert that can easily be made low carb by substituting the sugar with a no-calorie sweetener


  • 250 mL Cream, divided
  • 1 Vanilla bean
  • 50 mL sugar (or a sweetener like Sukrin)
  • Cest from half a lemon
  • 5 Egg yolks
  • 250g Raspberries, fresh
  • 250g Blueberries, fresh
  • 2 Passion fruits


  1. Cut the vanilla bean in half and scrape out the seeds and transfer both seeds and bean to a small sauce pan
  2. Add 150 mL cream and the lemon cest and simmer for a few minutes
  3. Mix egg yolks, sugar in a small mixing bowl
  4. remove the bean from the sauce pan
  5. Add the yolk-sugar mixture to the sauce pan and stir
  6. Heat slowly while stirring until the custard thickens (heat until temperature of the mixture is about 82 °C)
  7. Remove sauce pan from the heat and let the custard cool, initially while stirring
  8. Cool the custard in the refrigerator
  9. Before serving, whipp 100 mL of cream with a little sugar to a thick foam
  10. Add the whipped cream to the custard and mix carefully by turning the cream into the custard with a rubber spatula
  11. Add some berries in the bottom of martini glasses
  12. Spoon some custard on top of the berries
  13. Add more berries on top of the custard
  14. Continue to fill the glasses with berries and custard in different layers, custard on top
  15. Scrape the contents of half a passion fruit on top of the custard

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