Raspberry Yogurt Cream

Summary

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

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Instructions

1. Sprinkle the raspberries with 60 g sugar and let thaw at room temperature. Drain the thawed raspberries in a colander and collect the juice.
2. 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.
3. 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.