Summary

Ingredients

• 150 g sour cream
• 150 g crème fraîche
• 80 g suar
• 3 tablespoon lemon juice
• 0.5 ½ sachet gelatine powder (instant gelatine)
• 200 ml whipped cream
• 300 g raspberries
• 2 tablespoon sugar

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Instructions

1. Mix the sour cream, creme fraîche, 80 g sugar and lemon juice with a whisk. Stir in the instant gelatine. Whip the whipped cream until stiff and fold into the mixture.
2. Puree the raspberries with 2 tablespoons of sugar and spread on the cream. It is best to let it steep overnight.
3. I always take double the amount, which makes a large bowl full.