Raspberry dessert with crispy crumbs and sour cream foam

Name: Raspberry dessert with crispy crumbs and sour cream foam
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 Zwiebäcke; 85 g crunchy oats; 3 TABLESPOONS demerara sugar; 375 g Raspberries; 150 g Icing sugar; 200 g ripened cream; 200 g Schmand; 100 ml Milk; 2 stem(s) Mint

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 Zwiebäcke
85 g crunchy oats
3 TABLESPOONS demerara sugar
375 g Raspberries
150 g Icing sugar
200 g ripened cream
200 g Schmand
100 ml Milk
2 stem(s) Mint

Directions

1
Coarsely crumble the rusks in a freezer bag. Mix the rusks, oat flakes and sugar. Heat a pan without oil and let the ingredients caramelize while stirring. Sort raspberries, puree half of the raspberries and 50 g icing sugar with a hand blender, pass through a sieve.
2
Carefully mix raspberry puree and remaining raspberries.
3
Puree sour cream, sour cream, 100 g icing sugar and milk with a hand blender. Wash the mint, shake dry and pluck the leaves from the stalks. Arrange the sour cream and raspberries in a bowl and sprinkle with the crispy crumbs.
4
Decorate with mint.