Summary

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

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Instructions

1. 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.
2. 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.
3. 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.