John Myers
Dessert: Duo of Raspberries and Yoghurt Cream
The perfect dessert: duo of raspberries and yoghurt cream recipe with a picture and simple step-by-step instructions.
- 450 g Frozen raspberries
- 8 sheet Gelatin
- 2 cl Lemon liqueur
- 120 g Sugar
- 100 g Lactose-Free whipped cream
- 125 g Quark lactose-free
- 150 g Lactose-Free yogurt
- Lactose-Free milk
- First prepare the raspberry jelly: heat 400 g raspberries with the liqueur and 60 g sugar, do not boil. Soak 4 sheets of gelatine in cold water. Press the raspberries through a sieve. Squeeze out the gelatine, heat it carefully in a small pot, then add 3 tablespoons of raspberry mixture and stir well. Stir the jelly mixture into the remaining raspberries. Place the glasses at an angle in an egg carton and carefully distribute the mixture over the 4 glasses. Let it set in a cool place.
- For the yoghurt mixture, mix the quark with the yoghurt and the remaining sugar, stir in about 5 tablespoons of milk until a smooth cream is formed. Soak the remaining gelatine, then squeeze it out, warm it up (see raspberry jelly), adding a few spoons of yoghurt cream. Mix well, stir in gelatine into the rest of the cream.
- Whip the whipped cream until stiff, carefully fold into the cream and then distribute it into the glasses. Put in a cool place. Decorate with the remaining raspberries.
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