For this dessert you can use frozen cranberries. Also cranberries, raspberries or possibly strawberries are geeinget.
Put the cranberries together with the orange juice and the spices in a small saucepan and simmer on low heat with the lid closed until you get a thick sauce. Remove from heat and cool.
Boil 2/3 sugar with the water as well as the agar-agar in 4-5 min to a thick caramel mass.
Separate the eggs. Beat the egg whites until stiff and add the caramel mixture while continuing to beat. Add the vanilla essence, beat repeatedly and put the cream in the fridge for an hour.
Then fold the cranberries into the egg mixture. Pour into a souffle dish and chill repeatedly.
Whip the egg yolks with the remaining sugar until creamy. Add the whipped cream and the cognac or rum and whip heartily one more time. Offer this sauce separately to the cranberry foam.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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