Stracciatella Cream with Raspberry Compote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g raspberries, frozen
- 500 g yourt
- 200 g cream
- 100 g suar
- 150 g chocolate rolls
- 1 packet vanilla sugar
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Thaw raspberries with 60 g sugar on a sieve, collect the juice. Mix some juice with starch. Bring the remaining juice to the boil briefly, then remove from the stove. Add the starch mixture and stir in and bring to the boil briefly. Add raspberries and let cool.
- Mix the yoghurt with 40 g sugar and the vanilla sugar and stir until smooth. Whip the cream. Fold the cream and 75 g of the chocolate rolls into the yogurt.
- Then you layer cream - raspberries - chocolate rolls - cream - chocolate rolls.
- A fresh temptation that still goes in!
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