Lemon Cream Fruit Cup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 300 g frozen raspberries or 300 g rum pot fruits
  • 1 package Vanillin sugar
  • 4 TABLESPOONS Crème de Cassis (schwarzer
  • 7-10 Tbsp currant liqueur)
  • 300 ml Milk
  • 1 pack of Cream powder "lemon flavour
  • 7-10 Tbsp (for 300 ml liquid)
  • 1 TABLESPOON Milk chocolate flakes
  • 7-10 Tbsp Lemon balm and lemon corners

Directions

  1. 1

    Defrost the raspberries in a bowl and put 4 pieces aside for decoration. Sprinkle the remaining fruits with vanilla sugar and possibly drizzle with liqueur (divide rum-fruits into 4 glasses)

  2. 2

    Pour the milk into a high mixing bowl. Add cream powder and mix with the whisk of the hand mixer. Then whip for a further 3 minutes at highest speed until creamy

  3. 3

    Pour raspberries into 4 dessert glasses and pour lemon cream over the fruit. Decorate with remaining raspberries. Sprinkle with chocolate shavings. Decorate with lemon balm and lemon wedges as desired

Nutrition Facts

KCAL
210 kcal
CARBS
32 g
FATS
6 g
PROTEINS
5 g

Categories & Tags

Dessert