Ambrosia Cream with Sour Milk and Raspberries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Mix sour milk with sugar, vanilla sugar, lemon juice and alcohol (but tastes good without it too!) With a whisk. Squeeze out the soaked gelatine and dissolve it in a little hot water, stir in a few tablespoons of the cream, then stir the gelatine mixture into the cream. Fold in the raspberries (gives the typical pink color) and chill. Beat the whipped cream almost until stiff. When the cream begins to stagnate, very carefully fold in the cream.
- Spread the cream in glasses or put in a bowl and let it set in the refrigerator. Before serving, decorate with lemon balm or chocolate chips.
- The original recipe is without raspberries, but half of the gelatine is red. I put this together myself and I think it`s better because it is fruity.
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