Summary

Ingredients

• 450 g cream yourt
• 350 g crème fraîche
• 150 g powdered suar
• 1 lemon (organic)
• 2 egg whites

For the sauce:

• 300 g raspberries
• 40 g powdered suar

For the set:

• Fruits, fresh
• Mint, fresh

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Instructions

1. Mix together the yogurt, crème fraîche, powdered sugar and lemon zest. Then beat the egg white until stiff and fold in. Place the mass in a wire sieve lined with cheesecloth and allow to drain for 8 to 20 hours. Then fall.
2. Puree the raspberries with the powdered sugar and pass through a sieve.
3. The sauce e.g., serve as a sauce, cut out the yoghurt foam with a spoon and serve with the fruit and mint.