in Dessert Recipes

Sour cream with raspberries

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Ingredients for 8 servings:

  • 500 g raspberries, frozen or fresh
  • 3 cups sour cream
  • 150 g sugar
  • 2 packets of vanilla sugar
  • 300 g yogurt
  • 6 tbsp lemon juice
  • 400 g cream
  • Kiwi(s) – slices for decoration
  • Mint for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thaw the raspberries (if frozen). Whisk the sour cream with 100g sugar and 1 sachet of vanilla sugar until creamy. Stir in the yogurt and 5 tbsp lemon juice. Whip the cream until stiff and fold it into the sour cream. Pour the cream into a large bowl and chill for 30 minutes. Strain the raspberries through a sieve. Mix the raspberry puree with 50g sugar, 1 tbsp lemon juice, and 1 sachet of vanilla sugar. Spread evenly over the sour cream and garnish with kiwi slices and mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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