Philadelphia – Cream with Frozen Raspberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g cream cheese, (Philadelphia or Buko)
- 150 grams sugar
- 200 g sour cream
- 2 points vanilla sugar
- 2 point cream stabilizer
- 400 ml sweet cream
- 100 g almond (s), (leaves)
- 1 tablespoon butter
- 1 tablespoon sugar
- 300 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Mix the cream cheese, sour cream and sugar with the hand mixer until creamy.
- Whip the cream in a second bowl and gradually pour in the vanilla sugar and cream stiffener. Now fold the whipped cream and frozen raspberries into the cheese and sour cream mixture. Put in a cool place.
- Now melt the butter in a pan, carefully roast the almond leaves, and mix in the sugar shortly before the end.
- Spread the roasted almonds over the dessert. Chill in the refrigerator for approx. 3 hours.
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