Summary

Ingredients

• 250 g raspberries (frozen)
• 4 sheets gelatin, white
• Water for soaking
• 1 lemon (organic), the zest and juice it
• 2 tablespoon honey, more liquid
• 6 tablespoon sugar
• 500 ml buttermilk
• 200 g yourt

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Instructions

1. Thaw the raspberries. Soak the gelatine in cold water. Heat half of the lemon juice, 1 tablespoon honey and 3 tablespoon sugar in a saucepan until the sugar has dissolved. Add 5 tablespoons of buttermilk, squeeze out the gelatine and dissolve in it.
2. Put the remaining buttermilk in a bowl and stir in the buttermilk-gelatin mixture. Chill for 15 minutes until it starts to gel.
3. Set aside 4 raspberries for decoration. Puree the remaining raspberries with 3 tablespoons of sugar, 1 tablespoon of honey and the remaining lemon juice. Strain the puree through a fine sieve.
4. Stir the yoghurt into the buttermilk and layer with the raspberry puree in 4 dessert glasses. Pull through in a spiral with a wooden skewer. Chill for at least 4 hours. Decorate with lemon zest and the remaining raspberries.
5. Also tastes good with apricots or mangoes. If you want it to be a little creamier, sprinkle a little cream on the dessert.