Raspberry-Yoghurt-Shake with advocaat

Name: Raspberry-Yoghurt-Shake with advocaat
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 Glasses (á approx. 300 ml content); 400 g frozen raspberries; 500 g Whole milk yoghurt; 200 ml Egg liqueur; 1/2 Lemon; 1 TEASPOON Bourbon vanilla sugar; 100 g Gelling sugar for fruity desserts (without cooking); 100 ml apple juice; 1 stem(s) Lemon balm; 1 Wood skewer

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Glasses (á approx. 300 ml content)
400 g frozen raspberries
500 g Whole milk yoghurt
200 ml Egg liqueur
1/2 Lemon
1 TEASPOON Bourbon vanilla sugar
100 g Gelling sugar for fruity desserts (without cooking)
100 ml apple juice
1 stem(s) Lemon balm
1 Wood skewer

Directions

1
Let the raspberries thaw in a sieve. Put the yoghurt with egg liqueur in a bowl and stir until smooth with a whisk. Season to taste with lemon juice and vanilla sugar.
2
Place 150 g raspberries in a tall mixing bowl and puree finely with a hand blender. Mix 250 g raspberries with jam sugar and also puree finely. Leave to stand for about 10 minutes. Stir in the remaining puree. Leave to stand for another 5 minutes. Stir in 100 ml apple juice.
3
Wash the lemon balm, shake dry and pluck the leaves from the stalk. Divide 3/4 of the puree into 4 glasses. Carefully pour 1/4 yoghurt-egg liqueur mixture onto each glass. Marble lightly with a wooden skewer. Carefully pour the rest of the raspberry puree onto the yoghurt with a teaspoon. Decorate with lemon balm.