Raspberry froth

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Pass half through a sieve. Put 4 aside and divide the remaining raspberries into 4 glasses. Soak the gelatine in cold water. Separate the egg. Mix yoghurt, egg yolk, raspberry puree, lemon juice, sugar and vanillin sugar.

2. 2

   Squeeze out the gelatine, dissolve at low heat and stir into the yoghurt cream. Keep cold until the cream thickens slightly. Beat both egg whites until stiff and fold into the cream. Spread over the 4 glasses and chill for 1 hour. Decorate with the raspberries and lemon balm

3. 3

   Glasses: Höganäs

Nutrition Facts

KCAL
140 kcal

CARBS
18 g

FATS
4 g

PROTEINS
6 g