John Myers
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Botter Milk Dessert Cream with Raspberry Sauce
The perfect botter milk dessert cream with raspberry sauce recipe with a picture and simple step-by-step instructions.
Botter milk dessert
- 400 ml Buttermilk
- 400 ml Sour cream
- 300 g Sugar
- 2 packet Vanilla sugar
- 4 tbsp Lemon juice
- 2 packet Gelatin
- 500 ml Whipped cream
Raspberry sauce
- 750 g Frozen raspberries
- 2 packet Vanilla sugar
- Sugar
Botter milk dessert
- Mix the buttermilk, sour cream, sugar, vanilla sugar and lemon juice together.
- Whip the cream until stiff.
- Add gelatine fix to the buttermilk mixture and stir well with the whisk for about a minute.
- Finally, carefully fold in the cream. Depending on whether the dessert is already poured into glasses or left to solidify whole. Finally in the refrigerator for a few hours so that the gelatin sets.
Raspberry sauce
- Let the raspberries thaw. Then puree together with some warm water and vanilla sugar.
- Refine with sugar, depending on your taste.
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