Summary

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)

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Instructions

1. 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.
2. 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.
3. Put the cream in the refrigerator and let it drain for 24 hours. The result is a very fluffy, airy and light cream.
4. 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.
5. Spread the cream on portion glasses, pour the raspberry puree over it and garnish with the fresh raspberries and a fan waffle.