Summary

Ingredients

• 1 kg sour cream
• 300 g suar
• 2 packs vanilla sugar
• 8 sheets gelatin
• 6 tablespoon water
• 6 tablespoon rum
• 600 g raspberries, fresh or frozen
• 0.5 liter ½ sweet cream

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Instructions

1. Using an electric mixer, beat the sour cream, sugar and vanilla sugar for 5 minutes until combined and fluffy.
2. Soak the gelatin sheets in the water for 2-3 minutes until softened.
3. Heat the rum to 40-50°C (104-122°F). Squeeze the excess water from the gelatin and stir it into the warm rum until dissolved.
4. Add the gelatin mixture to the sour cream mixture and stir until evenly incorporated.
5. In a separate bowl, whip the sweet cream using an electric mixer for 3-5 minutes until stiff peaks form.
6. Gently fold the whipped sweet cream into the sour cream mixture until no streaks remain.
7. Either fold in the raspberries, or distribute them among serving bowls and pour the cream mixture on top for a more appealing presentation.
8. Refrigerate for 3-4 hours until set.