Summary

Ingredients

• 350 ml milk
• 2 tablespoon cornstarch
• 200 g raspberries
• 3 tablespoon sugar
• 1 bag vanilla sugar
• 1 tablespoon rice flour

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Instructions

1. Mix the starch and rice flour with 4 tablespoons of cold milk. Puree the raspberries with sugar and vanilla sugar and add to the rest of the milk. Heat the raspberry milk and pour in the starch mixture while stirring. Cook for 1 - 3 minutes until the mixture thickens, stirring constantly.
2. Take off the stove and beat with the mixer until the cream cools down. Serve cold.
3. Tip: also works with strawberries.