Ambrosia cream with sour milk and raspberries

Ingredients for 4 servings:

• ½ liter curdled milk (soured milk)
• 30 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 1 tbsp rum or cherry brandy
• 6 sheets of white gelatin
• 100 g raspberries (exact amount according to taste)
• ¼ liter whipped cream
• Lemon balm or chocolate chips for garnish

Instructions

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

light and fresh, low in sugar

Soak the gelatin in cold water. Whisk together the sour milk, sugar, vanilla sugar, lemon juice, and alcohol (it tastes good without it, too!). Squeeze out the soaked gelatin and dissolve it in a little hot water. Stir in a few tablespoons of the cream, then stir the gelatin mixture into the cream. Fold in the raspberries (gives it the typical pink color) and chill. Whip the cream until almost stiff. When the cream begins to set, very carefully fold in the cream. Ladle the cream into glasses or place in a bowl and refrigerate to set. Garnish with lemon balm or chocolate shavings before serving. The original recipe doesn’t use raspberries, but half the gelatin is red. I made this one myself, and I think it’s better because it’s fruitier.