Crispy Berries

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

2 cups whipped cream (500 ml)
2 cups sour cream (500 ml)
300 g raspberries (frozen), thawed
1 tablespoon sugar for the raspberries
1 bag flaked almonds
1 vanilla pod (s), the pulp it
2 tablespoons sugar for the cream
3 tablespoon sugar to caramelize the almonds

Instructions

Caramelize the flaked almonds without fat with a lot of sugar in a pan until they stick together slightly and have turned a brown color, stirring constantly. Let cool down.
Beat the two cups of cream with two tablespoons of sugar until very stiff. Fold in the pulp of the vanilla pod. Fold the sour cream into the cream and taste whether it is sweet enough. Add sugar to the thawed raspberries.
Fill the dessert glasses one third with the sweetened raspberries, then fill up with the cream and sour cream and sprinkle the almonds on top just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.