Yogurt Dessert

Sprinkle the frozen raspberries with sugar and allow to thaw. Then puree the raspberries and strain them through a sieve. Soak the gelatin. If I take 6 sheets, it becomes a light dessert; with 9 sheets it is suitable as a cake filling on a biscuit.

Put the kernels in a saucepan with the raspberry brandy and the milk and bring to the boil. Pass the mass through a sieve. Dissolve the gelatin in the strained milk and raspberry spirit mixture.

Mix the yoghurt with the raspberry pulp and add the milk, raspberry spirit and gelatin mixture. Put the whole thing in a cool place.

Check the mass from time to time when the mass starts to gel, stir well and place outside the refrigerator. Whip the cream until stiff and fold into the mixture. Pour the cream into glasses or top up the mixture on the cake base surrounded by a cake ring. Chill the cream.

NOTE 5: The raspberries can be replaced with seasonal fruits. It is a light fresh dessert that can be changed seasonally. The alcohol serves to improve the aroma, so it should be adapted to the fruit or omitted completely. In this case, dissolve the gelatin in part of the fruit pulp.