Summary

Ingredients

• 1 pack red grits (powder)
• 300 ml water or fruit juice (e.g. cherry juice )
• 400 g raspberries (frozen)
• 75 grams sugar
• 400 g couverture, white
• 250 ml whipped cream
• 1 pack cream stabilizer
• 600 g natural yohurt or natural cream cheese (1/2 double cream settin, 1/2 lean settin)
• 1 packet biscuits (shortbread biscuits)

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Instructions

1. Prepare the red fruit jelly according to the instructions on the packet with water or juice, sugar and the frozen raspberries. Fill the raspberry groats in a transparent casserole dish at least 12-15 cm high or in a large plastic bowl (at least 30 cm in diameter). The layered food can also be served in small glass bowls. Let the raspberry groats cool in the refrigerator for 3 hours.
2. In the meantime, melt the white couverture in a bowl over the water bath, always stirring well until the chocolate is liquid. Mix the whipped cream and cream stiffener and beat with the mixer. Add the white couverture, which has now cooled a little, and stir. Add yogurt or cream cheese and stir well. Layer the White Chocolate Cream over the cooled raspberry groats. Leave to cool in the refrigerator for at least 2 hours or overnight.
3. Put the shortbread biscuits in a plastic bag, close it tightly and beat the biscuits with a sturdy object (rolling pin or similar) into fine crumbs. Distribute the biscuit crumbs evenly on the White Chocolate Cream.