Summary

Ingredients

• 250 g raspberries
• 2 cans peach (s) à 45 ml (half fruit)
• 4 tablespoon lemon juice
• 50 grams sugar
• 1 packet vanilla sugar
• 250 g whipped cream
• 1 pack cream stabilizer
• 25 g pistachios

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Instructions

1. Drain the peaches, cut into smaller pieces and puree with lemon juice, sugar and vanilla sugar. Beat the cream with the whipped cream and fold in.
2. Divide half of the raspberries between 4 cocktail or wine glasses. Put the peach cream on top. Decorate with the remaining raspberries and pistachios.
3. Chill a bit before serving.