Ambrosia Cream with Sour Milk and Raspberries

Summary

Ingredients

• 0.5 liter ½ curdled milk (sour milk)
• 30 grams sugar
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), including the juice
• 1 tablespoon rum or kirsch
• 6 sheets gelatin, white
• 100 g raspberries, exact amount to taste)
• 0.25 liter ¼ whipped cream
• Lemon balm or chocolate chips for the garnish

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Instructions

1. Soak the 6 sheets of white gelatin in cold water for 5 minutes until softened.
2. In a large bowl, whisk together the sour milk, 30 grams sugar, vanilla sugar, juice from half a lemon, and 1 tablespoon rum or kirsch (optional).
3. Squeeze the excess water from the gelatin. Dissolve it in roughly 3 tablespoons of warm water (about 60°C / 140°F).
4. Stir a few tablespoons of cream into the warm gelatin mixture to cool and temper it.
5. Pour the gelatin mixture into the sour milk mixture and stir well.
6. Fold in the raspberries using a spatula.
7. Refrigerate for 10 to 15 minutes until the mixture thickens.
8. In a separate bowl, whip the remaining cream until nearly stiff peaks form.
9. When the sour milk mixture has thickened and begun to set, carefully fold in the whipped cream.
10. Divide the mixture among serving glasses or transfer to a dessert bowl.
11. Refrigerate for at least 3 hours until fully set and firm.
12. Just before serving, garnish with lemon balm or chocolate chips.