Raspberry soured milk cup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Select the raspberries, wash them carefully if necessary and drain them well (defrost the frozen berries). Sprinkle with lime juice and mint liqueur to taste. Leave to infuse for about 10 minutes.

2. 2

   Stir the soured milk until smooth and season with sugar. Whip the cream until stiff. Sprinkle vanillin sugar and fold into the soured milk

3. 3

   If necessary, wash mint, shake dry and pluck the leaves from the stalks. Carefully fold raspberries and mint leaves, except for a few for decoration, into the soured milk. Pour the soured milk cream into dessert glasses. Decorate with the remaining raspberries and mint

4. 4

   -Instead of peppermint liqueur: drizzle some raspberry brandy over the fruit. If you want it without alcohol, just take orange juice

5. 5

   -Specially fine for desserts: vanilla sugar with real Bourbon vanilla

Nutrition Facts

KCAL
290 kcal

CARBS
19 g

FATS
20 g

PROTEINS
6 g