Sour cream with raspberries

Name: Sour cream with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 13
Ingredients: 500 g frozen raspberries; 750 g Sour cream (alternatively crème fraîche); 100 g + 50 g sugar; 2 packages Vanillin sugar; 300 g Cream-Yoghurt; 6 TABLESPOONS Lemon juice; 400 g Whipped cream; 7-10 Tbsp Kiwi slices and; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 13

500 g frozen raspberries
750 g Sour cream (alternatively crème fraîche)
100 g + 50 g sugar
2 packages Vanillin sugar
300 g Cream-Yoghurt
6 TABLESPOONS Lemon juice
400 g Whipped cream
7-10 Tbsp Kiwi slices and
7-10 Tbsp Mint

Directions

1
Defrost the raspberries. Whip the sour cream, 100 g sugar and 1 packet of vanillin sugar until creamy. Stir in yoghurt and 5 tbsp. lemon juice. Whip cream until stiff, fold into the sour cream. Pour into a large bowl
2
chill for 30 minutes
3
Pass the raspberries through a sieve. Mix the raspberry puree, 50 g sugar, 1 tablespoon lemon juice and 1 packet of vanillin sugar. Then spread evenly on the cream. Decorate with kiwi slices and mint