Summary

Ingredients

• 4 sheets gelatin, white
• 150 g almond (s) mus
• 100 g quark, 40%
• 500 g natural yourt
• 50 g powdered suar
• 2 teaspoons lemon juice
• 200 g whipped cream
• 10 speculoos (spiced speculoos)
• 250 ml juice (red currant juice)
• 5 tablespoon syrup (raspberry syrup)
• 1 tablespoon cornstarch
• 300 g raspberries, frozen

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Instructions

1. The day before:
2. Soak gelatin. Mix the almond butter with the quark, yogurt, powdered sugar and lemon juice. Squeeze out the gelatine, dissolve over a mild heat. First stir in 1 tablespoon of the cream, then the rest. Whip the cream until stiff and fold under. 1/2 cream in a shallow bowl, speculoos on top, remaining cream on top and chill.
3. During the day:
4. For the grits, bring the juice and syrup to a boil in a saucepan. Add the mixed starch and bring to the boil. Let the raspberries steep in it for a moment.
5. Cut off the mousse and serve on plates with raspberry groats.