Summary

Ingredients

• 750 g sour cream
• 100 g suar
• 2 packs vanilla sugar
• 1 vanilla pod, which the pulp
• 300 g yourt (vanilla)
• 400 g sweet cream
• 2 cream stiffener
• 600 g raspberries, frozen or, dependin on the season, strawberries
• sugar
• 1 tablespoon lemon juice
• 1 packet vanilla sugar

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Instructions

1. Mix the sour cream with sugar, vanilla sugar, vanilla pulp and yoghurt. Fold in the whipped cream. Put half of the cream in a glass bowl, put a thin layer of raspberries on top, then spread the rest of the cream over it.
2. Puree the remaining raspberries with sugar to taste, lemon juice and vanilla sugar and strain through a sieve. Put some of the puree on the cream and marble the surface. Add the rest of the puree to the cream later. Chill the cream for at least 2 hours.
3. During the strawberry season, the raspberries can be easily replaced with aromatic strawberries.