Summary

Ingredients

• 15 speculoos (spicy)
• 300 g raspberries, frozen
• 400 g sour cream
• 70 g suar
• 1 teaspoon cornstarch
• 0.5 teaspoon ½ gingerbread spice

Print Recipe Pin Recipe

Instructions

1. Bring the raspberries to the boil with two tablespoons of sugar, gingerbread spices and a little water and cook for half a minute. Then puree with the hand blender.
2. Stir cornstarch into two tablespoons of cold water. Mix the cornstarch with the raspberry mixture and cook for a minute. Then let it cool down.
3. Mix the sour cream with the remaining sugar (to taste).
4. Put one tablespoon of sour cream in each of 6 bowls and place one and a half speculoos on top, over two tablespoons of raspberry mixture, two tablespoons of sour cream and one speculoos. Then add two tablespoons of sour cream and top it with a speculoos.
5. The dessert should be left to stand in the refrigerator for at least 2 hours.
6. They can also be prepared with frozen forest fruits or strawberries.