Fruit plate with raspberry sour cream

Name: Fruit plate with raspberry sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g frozen raspberries; 2 pink grapefruits; 1 Orange; 3 kiwis, 1 banana; 3-4 Tbsp Orange liqueur (substitute orange juice); 1 TABLESPOON liquid honey; 100 g Whipped cream; 1 package Vanillin sugar; 5 TABLESPOONS Sour cream or crème fraîche; 7-10 Tbsp Physalis and balm; 7-10 Tbsp for ornament

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g frozen raspberries
2 pink grapefruits
1 Orange
3 kiwis, 1 banana
3-4 Tbsp Orange liqueur (substitute orange juice)
1 TABLESPOON liquid honey
100 g Whipped cream
1 package Vanillin sugar
5 TABLESPOONS Sour cream or crème fraîche
7-10 Tbsp Physalis and balm
7-10 Tbsp for ornament

Directions

1
Defrost the raspberries. Peel citrus fruits so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. If necessary, cut the fillets in half. Peel kiwis and banana, cut into slices. Mix the citrus juice, liqueur and honey and mix with the fruit. Leave to stand for about 30 minutes.
2
Whip the cream until stiff and allow the vanillin sugar to trickle in. Stir the sour cream until smooth and fold in the cream. Crush and fold in the raspberries
3
Arrange the fruit and raspberry sour cream on dessert plates. Possibly decorate with physalis and lemon balm
4
It is easier's if instead of raspberries you fold 2-3 tablespoons of ready made dessert sauce or jam, for example from strawberries, blackberries or apricots, under the sour cream