Summary

Ingredients

• 250 g raspberries
• 2 sheets gelatin
• 200 ml whipped cream (whipped cream)
• 250 g low-fat quark (low-fat curd cheese)
• 0.5 ½ lemon (s), the juice from it
• 50 g powdered suar (powdered suar)
• 2 tablespoon rum

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Instructions

1. Mash the raspberries and sweeten to taste. Soak gelatine sheets according to the instructions on the packet.
2. Whip the whipped cream until stiff and mix with the curd, sugar and lemon juice. Heat rum (do not boil) and dissolve gelatine sheets in it, then stir them into the cream. Now alternately pour the raspberry puree and cream into dessert glasses, sprinkle on the last layer of cream. Let set for 2 hours before consumption.