Raspberry and sour cream lasagne with lemon curd

Name: Raspberry and sour cream lasagne with lemon curd
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 300 g frozen raspberries; 40 g + 50 g sugar; 1 Organic Lemon; 250 g Schmand; 125 g Whipped cream; 1 package (200 g) Butter biscuits; 125 g Lemon curd (glass)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

300 g frozen raspberries
40 g + 50 g sugar
1 Organic Lemon
250 g Schmand
125 g Whipped cream
1 package (200 g) Butter biscuits
125 g Lemon curd (glass)

Directions

1
Defrost the raspberries and pass through a sieve. Mix the raspberry puree with 40 g sugar and cover and chill.
2
Wash lemon hot, dry and finely grate peel. Squeeze the lemon. Whip the sour cream with the whisk of the mixer for about 2 minutes until creamy. Stir in 50 g sugar, lemon juice and zest.
3
Chill for about 10 minutes. Whip cream until stiff and fold into the sour cream.
4
Spread a thin layer of lemon sour cream on the bottom of a mould (approx. 18 x 18 cm; rim 5 cm high). Alternately layer butter biscuits (possibly break into pieces to fit the mould), raspberry puree and sour cream in the mould.
5
Spread the last layer of sour cream on top and spread Lemon Curd in patches. Stir gently into the sour cream. Leave to cool for at least 2 hours and allow to soak.