Soured milk cream with raspberries on pumpernickel crumbs

Name: Soured milk cream with raspberries on pumpernickel crumbs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Pumpernickel; 2 TABLESPOONS + 30 g sugar; 5 sheets Gelatine; 500 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 1 package Bourbon vanilla sugar; 1 TEASPOON Lemon juice; 200 g Whipped cream; 250 g Raspberries; 2 TABLESPOONS Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Pumpernickel
2 TABLESPOONS + 30 g sugar
5 sheets Gelatine
500 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
1 package Bourbon vanilla sugar
1 TEASPOON Lemon juice
200 g Whipped cream
250 g Raspberries
2 TABLESPOONS Lemon juice

Directions

1
Crumble the pumpernickel, mix with 1 tablespoon of sugar and roast in a coated pan. Place on a tray and let cool. Soak gelatine in cold water. Mix soured milk, 30 g sugar, vanilla sugar and lemon juice. Squeeze the gelatine and dissolve. Stir 1 tablespoon of the soured milk mixture into the gelatine, stir with the rest of the mixture and leave to cool for 5-10 minutes.
2
In the meantime, sift out the raspberries, add 1 tablespoon of sugar and lemon juice and marinate for approx. 5 minutes. Whip the cream until stiff, set aside. As soon as the mixture begins to gel, fold the cream into the cream. Chill the cream for another 10 minutes. Place pumpernickel crumbs, soured milk and raspberries alternately in a bowl. Finish with cream, raspberries and some crumbs
3
10 minutes waiting time