Raspberry Yogurt Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g raspberries (frozen)
- 100 g suar
- 1 teaspoon cornstarch
- some water to mix
- 500 g yourt
- 1 packet vanilla sugar
- 200 g cream
- 150 g chocolate rolls
Print Recipe
Pin Recipe Instructions
- Sprinkle the raspberries with 60 g sugar and let thaw at room temperature. Drain the thawed raspberries in a colander and collect the juice.
- Stir the cornstarch and some water until smooth. Bring the raspberry juice to the boil, remove from the stove and stir in the starch. Simmer for about 1 minute while stirring. Fold in the raspberries and let them cool.
- Mix the yogurt with 40 g sugar and vanilla sugar until smooth. Whip the cream stiffly into the yogurt. Layer the raspberries, cream and crumbled chocolate rolls in a bowl and place in the refrigerator.
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