Summary

Ingredients

• 3 cups sour cream
• 100 g suar
• 2 tablespoon lemon juice, no concentrate
• 250 g cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 250 g raspberries
• 3 tablespoon sugar

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Instructions

1. Mix the sour cream with sugar and lemon juice, then whip the cream, vanilla sugar with cream stiffener until stiff and fold in. Put in the fridge overnight.
2. The next day, puree the raspberries with sugar in a blender as a sauce.
3. Spread on top of the sour cream and serve.