Creme d`Anjou
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g natural yohurt, milder
- 200 g cream, whipped
- 45 g suar
- 1 vanilla pod, which the pulp
- some lemon peel, untreated, grated
- 250 g raspberries, frozen
- 50 g raspberries, fresh
- some powdered sugar
- some waffles (fan wafers)
Print Recipe
Pin Recipe Instructions
- The day before, let the frozen raspberries thaw and whip the cream until stiff. Put the yogurt with the pulp of a scraped vanilla pod in a mixing bowl, stir in the sugar and lemon zest and carefully fold the whipped cream into the yogurt mixture.
- Place a sufficiently large sieve on a bowl and line it with a clean kitchen towel. Now put all of the cream in the lined sieve, cover with some cling film and fold the edges of the cloth over it.
- Put the cream in the refrigerator and let it drain for 24 hours. The result is a very fluffy, airy and light cream.
- Put the thawed raspberries through a fine sieve and sweeten the resulting puree with a little icing sugar. Sort the fresh raspberries, wash and carefully pat dry.
- Spread the cream on portion glasses, pour the raspberry puree over it and garnish with the fresh raspberries and a fan waffle.
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