John Myers
Yoghurt Crème with Raspberries and Almond Crunch
The perfect yoghurt crème with raspberries and almond crunch recipe with a picture and simple step-by-step instructions.
- 500 g Low fat yogurt
- 200 g Cream 30% fat
- 100 g Sour cream
- 250 g Sugar brown
- 1 Pc. Vanilla pod
- 250 g Frozen raspberries
- 0,5 Pc. Lemon
- 2 tbsp Apple juice naturally cloudy
- 2 tbsp Ground almonds
- 0,5 tsp Butter
- Preparation of the cream: Cut the vanilla pod lengthways and scrape out the pulp with the back of a knife. Mix the pulp vigorously in a mortar (coffee cup) with 100 grams of sugar. Now whip the cream with a pinch of salt. When it is half stiff, add the vanilla sugar. Mix the yoghurt and sour cream together and fold into the cream. Refrigerate. Prepare 4 stemmed glasses.
- Preparation of the raspberry: Caramelize 50 g of sugar in a saucepan and deglaze with the apple juice and the juice of half a lemon. Now put the raspberries in the saucepan, stir and heat until the sugar has dissolved. Strain the raspberry mixture through a fine sieve until only the stones are left. Let cool down.
- Preparation of the crunch: Melt the butter, add 100 grams of sugar and caramelize. Stir in the almonds and spread thinly on baking paper, leave to cool. Fold the baking paper over the crunch and crunch with a rolling pin.
- Finishing: First fill 3 tablespoons of the raspberry pulp on the bottom of the glass and then carefully pour the yoghurt cream into the glass, making sure that it happens in the middle of the glass. When filling in, the marrow will then rise along the edge. Then spread the crunch over the cream. For 2 hours in the refrigerator.
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