Stracciatella yoghurt cream with raspberries

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Sprinkle raspberries with 65 g sugar and defrost at room temperature. Drain the thawed raspberries, collecting the juice. Stir starch with a little water until smooth. Bring raspberry juice to the boil, remove from heat and stir in the starch. Simmer for about 1 minute while stirring.

2. 2

   Fold in the raspberries and let it cool down. Stir yoghurt, 45 g sugar and vanilla sugar until smooth. Whip cream until stiff, fold in 75 g chocolate rolls. Layer cream, raspberries and remaining chocolate rolls, except for 1 tablespoon each, in glasses. Decorate with chocolate rolls, raspberries and balm

Nutrition Facts

KCAL
620 kcal

CARBS
70 g

FATS
32 g

PROTEINS
11 g